Moroccan Lamb Shanks
Lean Scotch Lamb shanks or ½ shoulder of Scotch Lamb
Temperature: Gas mark 4, 180°C, 350°F
- Heat a large ovenproof pan with 5ml (1tsp) oil, add 2 lean Lamb shanks or ½ lean Lamb shoulder joint and brown all over.
- Add to the pan the spices: 2.5ml (1/2 tsp) ground ginger, 5ml (1tsp) ground cumin, 2.5ml (1/2tsp) paprika, 1 cinnamon stick, broken in half and coat the meat.
- Add 150ml (1/4pt) lamb stock, juice from 1 orange, 1 orange cut into quarters, 1 large potato, peeled and cut into chunks, 1 small aubergine, cut into chunks and stir well.
- Cover and cook for approximately 2 hours until the lamb falls from the bone
Eat with couscous and a Carrot Slaw of grated carrot, coriander, parsley and chilli.