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Lamb shanks are always a favourite. They are really simple to prepare and if cooked slowly will be succulent and tender. Ras-el-hanout is a traditional Moroccan spice which we sell at Zarbo as Moroccan Rub.
Serves 4-6
- 6 lamb shanks
- 3 tablespoons ras-el-hanout
- 2 large onions, roughly diced
- 1 head garlic, cloves crushed, peeled and left whole
- 2 400g tins whole peeled Italian tomatoes
- 3 cups beef stock
- 1 cup red wine
- 1-2 teaspoons harissa paste (to taste)
- Place the lamb shanks in a plastic bag and add 3 tablespoons of ras-el-hanout. Coat well and leave overnight.
- The shanks need to be seared to seal in the flavours. Do this on the barbeque, or heat a little oil in a pan and sear. Place the seared shanks in a large ovenproof dish.
- In a saucepan sauté the onion in a little olive oil, add the garlic, 2 teaspoons of ras-el-hanout, the tomatoes, stock, wine and harissa. Heat and pour over the shanks.
- Cover and bake in a preheated oven at 160°C for 1 ½ hours.
- Remove cover and bake for a further 30 minutes, turning the shanks a couple of times.
- Remove the cooked shanks and keep warm. Transfer the liquid to a saucepan, bring to the boil and reduce. Serve the shanks and sauce on couscous, rice, or with roasted potatoes
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