Moroccan spiced lamb shanks with preserved lemon and chick peas

Serves

Prep Time

Cook Time

120

Ingredients

4 Lamb shanks, trimmed

2 tbsp Olive oil

2 Carrots, thickly sliced

1 Onion, sliced

1 ½ tbsp Moroccan spice blend seasoning

600ml Chicken stock

1 tbsp Honey

50g Preserved lemon skin and pith (pulp removed), finely chopped

420g Tin chick peas, rinsed and drained

Flat leaf parsley salad and cous cous, to serve

Preheat the oven to 170ºc. .Place a large frying pan over a high heat and fry the lamb shanks in the oil for 5 minutes or until nicely coloured. Transfer to a large casserole dish and season with salt and pepper.
Add the carrot and onion to the frying pan and cook for 1 minute. Stir in the spice blend, add the chicken stock, honey and preserved lemon and bring to the boil. Pour over the shanks, cover and cook for 1¾ hours or until very tender.
Add the chick peas and cook for 15 minutes. Serve with a flat leaf parsley salad and some cous cous.