Huey's Ras-El-Hanout Lamb Shanks
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.
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INGREDIENTS
Nutrition- 4large lamb shanks
- 1
- 1
- 2
- 2
- 2
- 2 -3tablespoons flour
- 2 -3cups vegetable stock
- 3
- 3⁄4cup honey
- 2tablespoons olive oil
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DIRECTIONS
- 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.
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