Moroccan Spiced Lamb Shanks

Serves: 4

Ingredients:

4 lamb shanks

3 tablespoons olive oil

1 thinly sliced medium onion

1/3 jar of Charmaine Solomon’s Moroccan Spice Blend

1 cup chicken stock or water

440 g can of crushed tomatoes

Method:

Heat a large, heavy-based saucepan over medium heat, add the olive oil, and fry the lamb shanks until browned on all sides, about 8-10 minutes. Set aside.

Lower the heat, add the onions and saute until golden and tender. Add Moroccan spice blend and stir until fragrant. Add chicken stock or water to the pot and stir until the mixture and pot are deglazed. Add tomatoes.

Add the lamb shanks back into the pot and bring to a boil. Cover tightly with a lid and simmer gently for up to 5 hours, or until the meat is falling off the bone. If the mixture is too thick, add small amounts of water or more stock. Rotating the lamb in the mixture. Remove the lid once the meat is falling off the bone, and allow the mixture in the saucepan to reduce slowly to a thick gravy.

Serve with mashed potatoes and green beans.