Marrakesh lamb shanks

Serves

Prep Time

Cook Time

120

Ingredients

8 lamb shanks

1 tbsp olive oil

3 tsp chopped chilli

2 tsp crushed garlic

1 tbsp ground coriander

1 tsp ground turmeric

1/4 tsp ground cinnamon

1 cup vegetable stock

425 g can apricot halves

Heat 1 tsp olive oil in a deep-sided pan on high and brown the lamb in batches, removing each batch before adding the next. Remove and put aside.
Add the spices to the pan, stirring until well blended with the pan juices. Stir in the stock and juice only from the apricots. Set aside the apricots.
Return the lamb shanks to the pan. Reduce the heat to low, cover and simmer until tender when prodded with a fork, approximately 1.5-2 hrs. Stir occasionally.
If the consistency needs thickening, simmer with the lid off until reduced (about 15-20 mins). Add the apricots just before serving to heat through.
Serve the lamb shanks on a bed of couscous.