Food Glorious Food # 3

I made Moroccan lamb shanks the other night and it was a hit with Bryan and with me. I tried my hardest to put the recipe on facebook but alas the technology to do so was beyond me so I'm putting it here because I think it's worth making and I know there are a few cooks out there.

You need:

2 large lamb shanks

2 potatoes chopped into chunks

2 carrots chopped into chunks

2 small onions chopped

3 cloves garlic crushed

400g tinned tomatoes

1 tablespoon tomato paste

1 cup orange juice

2 cups chicken stock

4 fresh dates

2 tablespoons Tagine Spice Mix

Pre heat oven to 160 degrees C.

Coat the lamb shanks in some of the spice mix and brown in olive oil in a casserole dish. Add remaining spice mix.

In a separate pan, saute onions and garlic till soft. Add to the casserole dish with shanks. Add vegetables, tomato paste (cook this out a little). Then add OJ, stock, tinned tomatoes, salt and pepper. Cover and bring to boil, then simmer and place casserole dish in the oven for about 2.5 - 3 hours. I left mine in there for the full 3 hours. After 2 hours you can add the dates as they dont require the full length of cooking. They turn to mushy. Have the oven on low, 160 degrees C.

I didnt serve this with anything as the veg are part of the dish.

I found the Tagine Spice Mix from a great little spice shop in Sydney called Herbies. They have an online shop and they have an amazing range of spices. The tagine spice mix is actually a blend of Paprika, coriander seed, cassia, allspice, chilli, cloves and cardamon. Noice!!!

D x