Huey's Ras-el-hanout Lamb Shanks

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 large lamb shanks
• 1 large onion, chopped
• 1 carrot, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, chopped
• 2 tablespoons ras el hanout spice mix (morrocan spices)
• 2 -3 tablespoons flour
• 2 -3 cups vegetable stock
• 3 tomatoes, quartered
• 3/4 cup honey
• 2 tablespoons olive oil
• sea salt

Recipe

• 1 season lamb shanks with salt.
• 2 place flour in bowl and coat shanks lightly in flour.
• 3 heat oil in large heavy based pan with fitted lit.
• 4 brown lamb shanks and remove from pan.
• 5 add chopped vegetables and garlic to pan scraping up the "browned bits".
• 6 stir until soft.
• 7 add ras-al-hanout (morrocan spices) and stir to develop flavour.
• 8 add about 1 heaped tablespoon of the flour used to coat the shanks.
• 9 add 2 to 3 cups of the vegetable stock, as well as the tomatoes and honey.
• 10 add lamb shanks, bring to the boil. cover and simmer on low for 2 hours.
• 11 you can add more stock if necessary.
• 12 you can place the pan in the oven on low heat covered for the slow cooking.
• 13 when complete, season to taste.