Moroccan Lamb Shanks

Serves 4

  • 1 tablespoon olive oil
    4 frenched lamb shanks
    1 large red onion, chopped
    1 red capsicum, seeded deveined and chopped
    1 medium carrot, diced
    3 teaspoons cumin
    1 teaspoon cardamom
    1 teaspoon coriander seed
    ¼ teaspoon cinnamon
    3 cloves garlic, crushed
    1 tablespoon grated ginger
    2 tablespoons Bundaberg Raw Sugar
    ¼ cup dried apricots
    6 strips lemon peel
    400g can chopped tomatoes
    1 cup beef stock
    to serve
    cous cous
    steamed green beans

1. Preheat oven to 180ºC.
2. Heat oil in a large flameproof casserole dish; cook lamb in 2 batches, turning frequently until browned. Remove lamb and pour off excess oil. Add onion, capsicum and carrot; stir over a medium heat for 5 minutes. Add spices, garlic, ginger and sugar; stir 1 minute longer. Add apricots, lemon peel, tomatoes and stock; stir to combine. Return lamb shanks to dish and stir.
3. Cover and place in oven. Cook for 2 hours, turning lamb shanks halfway through cooking time. 
4. Serve with cous cous and beans.