Ingredients
-
4
-
1
-
1
-
2
-
2
-
2
-
2 - 3
-
2 - 3
-
3
-
3/4
-
2
-
-
-
-
Directions
Huey’s Ras-El-Hanout Lamb Shanks, This recipe is from Ian Hewitson Saw it on television and wanted to keep the recipe He used 8 small lamb shanks or 4 large lamb shanks Must be french trimmed Ras-al-hanout is a spice blend you can get from Middle-eastern shops or gourmet delicatessans You can substitute morrocan spice blends as well , I love this recipe I made it last night with some local lamb shanks from Springfield Farms in MD (They were huge!) Enjoying the leftovers today Thanks!, This was delicious I stumbled across the spice Ras-Al-Hanout by accident and so searched for a recipe that used it I had been impressed with Ian Hewitson’s stuff before and so decided to give it a go The first time I made it I did it in a heavy wok and after cooking everything, transferred it all to a slow cooker It was excellent I’ve just been given a proper morroccan tagine for a present so can’t wait to try it using that! Update: Have since done it twice in my you-beaut proper Morrocan tagine and it is sensational!
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Steps
|
1
Done
|
Season Lamb Shanks With Salt. |
|
2
Done
|
Place Flour in Bowl and Coat Shanks Lightly in Flour. |
|
3
Done
|
Heat Oil in Large Heavy Based Pan With Fitted Lit. |
|
4
Done
|
Brown Lamb Shanks and Remove from Pan. |
|
5
Done
|
Add Chopped Vegetables and Garlic to Pan Scraping Up the "browned Bits". |
|
6
Done
|
Stir Until Soft. |
|
7
Done
|
Add Ras-Al-Hanout (morrocan Spices) and Stir to Develop Flavour. |
|
8
Done
|
Add About 1 Heaped Tablespoon of the Flour Used to Coat the Shanks. |
|
9
Done
|
Add 2 to 3 Cups of the Vegetable Stock, as Well as the Tomatoes and Honey. |
|
10
Done
|
Add Lamb Shanks, Bring to the Boil. Cover and Simmer on Low For 2 Hours. |
|
11
Done
|
You Can Add More Stock If Necessary. |
|
12
Done
|
You Can Place the Pan in the Oven on Low Heat Covered For the Slow Cooking. |
|
13
Done
|
When Complete, Season to Taste. |
