Ingredients: 2 tbsp vegetable oil 4 lamb shanks 300 g (11 oz) carrots, sliced diagonally 6.25 mm (1/4 inch) thick 300 g (11 oz) onions, chopped 4 tbsp freshly grated ginger 8 garlic cloves, cut in half 150 g (5 oz) raisins 2 tbsp ground cumin 1 tbsp ground cinnamon 200 g (7 oz) olives 1/2 preserved lemon, sliced 900 ml (30 fl.oz.) chicken stock 900 ml (30 fl.oz.) veal stock Directions:1. Heat the oil in a large flameproof casserole or saucepan until very hot then add the lamb shanks and sear until brown. Remove from the pan and set aside. 2. Add the carrots, onions, ginger and garlic to the hot oil and sauté for 5 minutes, stirring from time to time. 3. Add the raisins, spices, olives, lemon and stock stirring to mix well then return lamb to pan. 4. Bring to the boil cover and simmer for 2-1/2 hours or until very tender. Season with salt, pepper, and sugar to taste. Serve hot. |