FRUITY MOROCCAN LAMB SHANKS

- METHOD -

Heat a large frying pan and add a dash of oil. Salt the shanks and brown until nicely caramelized all over. Set shanks aside in an ovenproof roasting dish with a lid. Add the onions to the same frying pan and cook for a few minutes, stirring to lift any cooked-on brown bits from the bottom of the pan. Add the garlic, flour and Cape Herb & Spice Moroccan Exotic Spice and cook, stirring, for a further minute. Then add the water to deglaze the pan before pouring this juice over the lambs shanks. Scatter over the tomatoes and fruit, cover and place in a 160 ºC oven for 2 to 3 hours until the shanks are fall-off-the-bone soft.

Garnish with mint leaves, pomegranates and toasted almonds.

COOKS TIP ~

Other ways to cook these shanks include: 1) low and slow on your stove top; 2) low and slow in a slow cooker or; 3) hard and fast for 60 minutes in your pressure cooker.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za