Huey's Ras-El-Hanout Lamb Shanks

Recipe by Wendys Kitchen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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