Moroccan Lamb Shanks [1]

• Olive oil

• 4 French-trimmed lamb shanks

• 2 red onions, thinly sliced

2 garlic cloves, crushed

1tsp. paprika

1tsp. cumin

½ tsp. coriander

1/8 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ground cardamom

1/8 tsp. ground cloves

1 can crushed tomatoes

8fl oz. beef stock

1 can chickpeas, drained, rinsed

3oz. baby spinach

1

Preheat oven to 170°C.
2

Heat the oil in a fryingpan and brown the lamb shanks on all sides.
3

Transfer the shanks to a casserole dish.
4

Reduce the heat on the stovetop and add the onion, garlic and spice mixture to the pan, sauté for a few minutes until soft.
5

Add the tomatoes and beef stock and bring to a boil.
6

Pour the sauce over the lamb and cover the dish with foil.
7

Cook in the oven for an hour and a half.
8

Stir in the chickpeas and cover and cook for a further thirty minutes.
9

Remove the lamb from the oven and stir in the baby spinach.
10

Season to taste and serve with potatoes, polenta or cous cous.

Cooks Note