Lamb shanks cooked long and slow in a traditional Moroccan Tagine or saucepan with chunks
of carrot and zucchini and the unique flavours of Spice Fusion’s Ras el Hanout.
1 tbsp EV olive oil
1 tbsp ghee or butter
2 large lamb shanks (about 700g)
1 large onion, thinly sliced
1 tbsp crushed garlic
1 tbsp grated ginger
1 tbsp Spice Fusion Ras el Hanout
2 tbsp honey
2-3 cups water
Large pinch saffron
2 carrots, thickly sliced
2 zucchinis, thickly sliced
2 tsp lemon zest
Heat oil in Tagine (or frying pan if using a clay Tagine) and brown shanks on all sides; remove and set aside.
Add onion, garlic and ginger and cook for about 3 minutes, then stir in Ras el Hanout.
Return lamb shanks to Tagine, add water and saffron, if using; bring to a gentle boil.
Put lid on, turn down heat to very low (use a diffuser mat if you have one) and simmer for about
1½ to 2 hours or until meat is well cooked.
Add the carrots and zucchinis, honey and lemon zest and cook for a further 30 minutes
or until meat is falling off the bones.
Serve with rice or couscous and garnish with crushed pistachios
and chopped coriander or parsley.