Fall apart lamb shanks with seven (more or less) vegetables cooked in a
tomato-based sauce, served with dried apricots, barberries and/or nuts and
chopped herbs.
2 large lamb shanks
1 tbsp Spice Fusion Chermoula Spice
3 tbsp olive oil, divided
1 large onion, finely sliced
2 large cloves garlic, crushed
1 tbsp grated ginger
1 can diced tomatoes
1 tbsp tomato paste
2 cups water
2 bay leaves
1 tsp salt
1 tsp black pepper
2-3 cups vegetables, e.g. potato, pumpkin,
carrot and beans and/or red capsicum.
Chopped parsley or coriander
Sprinkle Chermoula over lamb shanks, massage well, then set aside while
chopping the vegetables.
Heat 2 tbsp oil in a heavy-based pan and brown the shanks all over.
Remove from pan.
Add the extra oil, if necessary, then sauté the onion for 15 minutes or
until golden brown. Add garlic and ginger and cook for another minute.
Return the shanks to the pan with all of the vegetables (excluding the beans
and/or capsicum), the tomatoes, tomato paste, bay leaves, salt and pepper
and water, ensuring the vegetables and shanks are just covered with liquid.
Bring to a simmer, then put lid on, and cook for about an hour.
Add beans and/or capsicum and continue cooking for another 15-20 minutes.
Serve over a bed of couscous tossed butter and chopped dried apricots,
barberries and/or nuts, and garnish with chopped parsley or coriander.
