Braised Moroccan Shanks

Huey

1 tbsp cumin
1 tbsp ground coriander
1 tbsp paprika
1 tspn cayenne
½ tspn ground cloves
3-4 garlic cloves, crushed
olive oil
2-3 tbsp lemon juice
8 lamb shanks, French cut, trimmed well & tendons removed
2 medium carrots, diced
2 large onions, diced
3-4 celery stalks, diced
¾ - 1 cup dry white wine
2 cans peeled tomatoes, drained & chopped
¼ litre chicken stock
¼ litre beef stock
2 pieces of lemon peel
fresh rosemary
fresh thyme
freshly ground salt
2 bay leaves

Preheat oven to 200°C.

Mix together cumin, coriander, paprika, cayenne, cloves, garlic, 2-3 tbsp oil and lemon juice.

Place shanks on a roasting tray and smear with marinade. Leave for at least 4 hours in the refrigerator.

Sear lamb in a little oil in a large pot until well browned. Set aside.

Then add carrots, onions, celery and leftover spice paste to pot and gently saut? for a few minutes, regularly stirring. Add wine and cook down to reduce by half. Then add tomatoes, stock, lemon peel, leaves from a sprig of rosemary,
½ tspn thyme leaves, salt and bay leaves.

Return shanks to pot and bury in liquid, adding more stock if needed. Cook, covered, in oven for about 1 ½ hours, turning 2-3 times.