This recipe is my own original version. It is cooked in a tagine, however if you do not have a tagine, a large oven-proof casserole dish with a lid will do.
The meat and the flavours just melt together and the dish is simply divine.
You could serve this with rice, couscous or potatos to bulk up the dish if desired.
Instead of Shanks you can use diced lamb, a lamb leg or any other cut.
Allow a few hours to cook so the meat is very soft and falling off the bone. However if you are in a rush you could cook it on a higher heat for a shorter period of time.