My lamb shank tagine is a favourite here. You can buy ras al hanout which is a moroccan seasoning in good stores and super markets. Or if you have them in your pantry you can combine spices to make a mix.
Ingredients
2 tablespoons of olive oil
4 lamb shanks
2 onions sliced
2 cloves of garlic crushed
2 tablespoons of ras al hanout
2 cups of beef or lamb stock
1/4 cup liquid honey
3/4 cup of raisins or diced pitted prunes
1/2 cup of almonds - slivers or skinned and toasted
salt and pepper
Rub the lamb shanks with half the ras al hanout. In a pan heat the oil to a high heat and sear the lamb. place in a tagine, casserole, slow cooker or pressure cooker. I then add the remaining ras al hanout, onions and garlic and the honey and coat the lamb. I then add the remaining ingredients bar the salt and pepper and depending on what you are cooking in:
a. tagine and casserole place in a preheated 180 degree oven and let cook for half an hour before reducing to 160 degrees and cooking for a further 2 1/2 hours. Turn once.
b. slow cooker place on low and leave to cook for 8 hours turning every now and then.
c. pressure cooker cook for 45 mins and then check. The meat should fall off the bone.
Once cooked season with salt and pepper and serve with couscous and roast beets.
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