- 1 tbs olive oil
- 4 x 250g French-trimmed lamb shanks
- 2 red onions, finely chopped
- 2cm piece ginger, finely grated
- 4 garlic cloves, thinly sliced
- 1 long red chilli, seeds removed, finely chopped
- 2 tbs ras el hanout
- 400g can chopped tomatoes
- 1 1/2 cups (375ml) bone broth or store-bought beef stock
- 2 tbs lemon juice
- 1 tbs soy sauce
- 1 tbs honey
- 1 cinnamon quill
- 1 large kumera (500g), cut into 3cm pieces
- 400g can chickpeas, rinsed, drained
- Finely chopped coriander leaves, to serve
- Preheat the oven to 180°C. Heat the oil in an ovenproof casserole over medium-high heat and cook the lamb, turning, for 5-6 minutes until browned all over. Remove from the casserole and set aside.
- Drain all but 1 tbs of fat from the casserole, then add the onion and cook for 4-5 minutes until softened. Add the ginger, garlic, chilli and ras el hanout, and cook for a further 1 minute or until fragrant.
- Return the lamb to the casserole with the tomato, stock, lemon juice, soy sauce, honey and cinnamon. Cover with a lid, then transfer to the oven and cook for 2 hours or until the lamb is tender.
- Add the kumera and chickpeas to the casserole, then return to the oven and cook, uncovered, for a further 30 minutes or until the kumera is tender and sauce is slightly reduced.
- Divide lamb among serving bowls, discarding the cinnamon quill, and top with coriander to serve. Serves 4.
Recipe by Valli Little.