Traditional Lamb Shanks

Serves 6-8

6 lamb shanks

2 onions, diced

4 garlic cloves, crushed

2-inch piece of ginger, finely chopped or grated

2 lemons, zest and juice

1 orange, zest and juice

25g Ras el hanout

6 bay leaves

1 red chilli, finely sliced

1g saffron

2 cinnamon sticks

2 tbsps tomato paste

2 -3 litres Stock

200g dried apricots

8-10 fresh dates, torn in half pit removed

Honey (optional)

Salt and pepper

4 Carrots cut into chunks

4 Quinces, peeled and cut into quarters

Fresh coriander, to garnish

Season the lamb shanks with oil, salt and pepper. Lightly brown in a cast iron pot and set aside. Sauté the onions, chilli, garlic and ginger until soft. Add the zest, tomato paste, bay leaves, cinnamon sticks, saffron, ras el hanout and stock.

Add the lamb shanks back to the pot and add the carrots and cover and cook for 2-2½ hours until the lamb is almost tender. Add the quinces and dried fruit and cook until the quinces and lamb are tender and falling off the bone.  season to taste and add a little honey if needed. Garnish with coriander and serve hot with cous cous.