This is something I threw together rather spontaneously the other night. We had some lamb shanks in the fridge and I wanted to try something a little different, aside from the usual roast with veggies, mint etc. This is a rich and meaty dish, that brings out the flavours of the lamb while giving it a nice, spicy kick! And it’s very easy to do, all in one pot on the hob!
2 lamb shanks
150g diced chorizo
2 onions, finely chopped
2 garlic cloves, finely chopped
1 400g tin of chickpeas (drained)
2 400g tins of chopped tomatoes
10 chopped, dried apricots
1 tbsp ras el hanout
1 tbsp crushed chillies
100ml beef stock
2 tbsps plain white flour
salt and pepper
- Coat the lamb shanks in the flour. Heat some olive oil in a deep casserole pan on a medium heat and add the lamb shanks for a few minutes until they’re nicely browned. Remove the lamb shanks and set aside.
- Add a little more olive oil and cook the onions until soft, followed by the garlic, for a few minutes.
- At this point, add everything else! Start with the chopped tomatoes, chickpeas and apricots and cook for a few minutes, before adding the stock, ras el hanout and crushed chillies. Add salt and pepper to taste.
- Add the lamb shanks to the pan and coat with the sauce.
- Put on the lid and turn the heat down to low, and leave to cook for two/two and a half hours. Keep an eye on it during this time, turning over the lamb shanks every half an hour.
- I served ours with some cous cous and kale, which worked perfectly together.