Slow-Cooked Lamb Shank and Root Vegetable Tagine

Ingredients

• 4 lamb shanks
• 3 parsnip
• 3 carrot
• 2 onion
• 3 tbsp ras el hanout
• 400 g tinned chopped tomatoes
• 300 ml lamb stock
• 100 g dried apricots
• 2 tbsp olive oil
• 20 g fresh coriander

Method

1. 1

   Preheat the oven to 160°C. Heat the olive oil in a large lidded casserole and brown the lamb shanks all over for 8 minutes. Remove and set aside.

2. 2

   Dice the onions and soften in the same pot for 5 minutes. Stir in the ras el hanout and cook for 1 minute.

3. 3

   Return the shanks to the pot. Add the tinned tomatoes, stock and apricots. Peel and roughly chop the carrots and parsnips and add to the pot.

4. 4

   Cover tightly and cook in the oven for 1 hour and 30 minutes until the lamb is falling off the bone. Check halfway and add a splash more water if needed.

5. 5

   Scatter with fresh coriander and serve with fluffy couscous to soak up the rich sauce.