2 large or 4 small lamb shanks (around 800 g)
3 tbsp EV olive oil
2 onions, finely chopped
4 garlic cloves, crushed
2 tbsp Spice Fusion Arabian Biz’har
1 can chopped tomatoes
2 tbsp tomato paste
4-6 small or Dutch carrots, peeled and halved
Zest of one lemon
½-1 cup water
Salt & cracked black pepper to taste
1 cup frozen peas
Heat oil in saucepan or frying pan and brown shanks on all sides.
Remove from pan and place in slow cooker.
Sauté onion and garlic until golden brown, stirring occasionally.
Add Arabian Biz’har and mix in thoroughly; cook for 30 seconds.
Spoon onion mixture into slow cooker.
Add carrots, tomatoes, tomato paste, lemon zest and enough water to just cover
the shanks and vegetables.
Season with salt and pepper.
Cook on HIGH for 4 hours or until meat is falling off the bones.
Add peas and heat on LOW for 10 minutes.
Garnish with chopped parsley and serve with mashed potato and crusty bread.