This delicious lamb dish is quick and easy to prepare and contains aromatic spices for the perfect comfort food throughout the winter months
- 4 large lamb shanks
- 2tbsp olive oil
- 1tsp ground ginger
- ½tsp ground cumin
- ½tsp all spice
- ½tsp ground nutmeg
- 1 large red onion – finely diced
- 400g tinned chopped tomatoes
- 250ml chicken stock
- Salt - season to taste
- 2tbsp of chopped flat leaf parsley
Preheat oven to 150ºC, gas mark 3
Trim any excess fat off the lamb shanks
Heat the olive oil in a large oven proof casserole pan and brown the lamb shanks.
Take out and add the spices and onion to the same oil and fry for 3-4 mins.
Put the lamb shanks back in the pan and add the tinned tomatoes, stock and enough water to cover.
Season to taste
Bring to the boil, cover and put in the oven for 2½ hours.
Take the lamb shanks out of the pan and cover with foil to keep hot.
Put the casserole pan on the hob and lightly boil the liquid until reduces slightly.
Add back the lamb shanks to reheat.
Add the chopped flat leaf parsley and serve.
Top tip for making Lisa Faulkner’s Moroccan lamb shanks
Serve with herby mashed potatoes for a hearty meal