Recipe by Wendy's Kitchen
This recipe is from Ian Hewitson. Saw it on television and wanted to keep the recipe. He used 8 small lamb shanks or 4 large lamb shanks. Must be french trimmed. Ras-al-hanout is a spice blend you can get from Middle-eastern shops or gourmet delicatessans. You can substitute morrocan spice blends as well.
Top Review by Baz
This was delicious. I stumbled across the spice Ras-Al-Hanout by accident and so searched for a recipe that used it. I had been impressed with Ian Hewitson's stuff before and so decided to give it a go. The first time I made it I did it in a heavy wok and after cooking everything, transferred it all to a slow cooker. It was excellent. I've just been given a proper morroccan tagine for a present so can't wait to try it using that! Update: Have since done it twice in my you-beaut proper Morrocan tagine and it is sensational!
- 4 large lamb shanks
- 1 large onion, chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, chopped
- 2 tablespoons ras el hanout spice mix (morrocan spices)
- 2 -3 tablespoons flour
- 2 -3 cups vegetable stock
- 3 tomatoes, quartered
- 3⁄4 cup honey
- 2 tablespoons olive oil
- sea salt
Directions See How It's Made
- Season lamb shanks with salt.
- Place flour in bowl and coat shanks lightly in flour.
- Heat oil in large heavy based pan with fitted lit.
- Brown lamb shanks and remove from pan.
- Add chopped vegetables and garlic to pan scraping up the "browned bits".
- Stir until soft.
- Add ras-al-hanout (morrocan spices) and stir to develop flavour.
- Add about 1 heaped tablespoon of the flour used to coat the shanks.
- Add 2 to 3 cups of the vegetable stock, as well as the tomatoes and honey.
- Add lamb shanks, bring to the boil. Cover and simmer on low for 2 hours.
- You can add more stock if necessary.
- You can place the pan in the oven on low heat covered for the slow cooking.
- When complete, season to taste.