Moroccan Lamb Shanks
Inspired by the street cooking of Marrakech, these Moroccan Lamb Shanks are slow-cooked to release the delicious combination of paprika, cumin and ground ginger ? you?re sure to feel only a heartbeat away from the real thing
Cooking time: about 2 hours
Oven temperature: Gas mark 4/180ºC/350ºF
Ingredients
(Serves 2)
5ml (1 teaspoon) oil
2 lean lamb shanks or ½ shoulder of lamb
2.5ml (½ teaspoon) ground ginger
5ml (1 teaspoon) ground cumin
2.5ml (½ teaspoon) paprika
1 cinnamon stick, broken in half
150ml (¼ pint) stock
2 oranges,
1 large potato peeled and cut into chunks
1 small aubergine, cut into chunks
Method
Heat the oil in a large ovenproof pan; add the lamb shanks or ½ lamb shoulder joint and brown all over.
Add to the pan the ground ginger, ground cumin, paprika, cinnamon stick, and coat the meat well with all of these.
Stir in the lamb stock, juice from one orange, the other orange cut into quarters, and potato. Cover the pan and cook for approximately 2 hours, until the lamb falls from the bone.