Braised Moorish lamb shanks

These lamb shanks are extremely delicious with a touch of Moorish flavour.  Can be served with couscous, rice or potato.

Preparation Time: 15 Mins

Cooking Time: 3½ Hrs

Total Time: 3¾ Hrs

Ingredients

For 4 servings…

2 tbs               Olive oil     

4                    Lamb shanks           

1                    Onions  - sliced thinly

1                    Pepper  - red - sliced thinly      

4 cloves           Garlic  - sliced thinly  

2 tbs               Honey  - runny        

2 sprigs            Thyme      

1 stick             Cinnamon  

 tsp                 Cumin  - ground       

  Pepper           

  Salt              

1 tin                Tomatoes  - chopped 

2 tbs               Tomato purée          

1 l                  Stock  - lamb          

To garnish

60 gms            Olives  - black, pitted 

20 gms            Pistachio kernels      

1 handful          Mint  - chopped       

Method

Heat the oil in a casserole over a medium-high heat and brown the lamb for about 10 minutes, turning  halfway through.  Remove from the pan once browned and set to one side.

Reduce the heat to medium-low and add the onion and red pepper.  Fry, stirring occasionally, for 3 minutes, or until golden and tender.  Add the garlic, honey, thyme, cinnamon, cumin and a good pinch of salt and pepper.  Mix well and add the tinned tomatoes, tomato purée and stock.  Stir together and bring to the boil.

Return the lamb back into the casserole.  The liquid should cover around three quarters of the shanks.

Cover, reduce the heat to low and cook for 3-3½ hours, or until the meat falls off the bone at the touch of a fork.  Remove from the heat and leave to rest in the covered pan for 10 minutes.

Transfer the lamb to a warm serving dish and pour over all the sauce.  Garnish with the olives, pistachios and mint.  Serve immediately.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Cornas

     Côtes du Luberon

     Hermitage