Spicy Moroccan lamb shank matched with Crossroads Winemaker's Collection Cabernet Franc 2013

Ingredients - serves four

  • 4 lamb shanks
  • 4 cloves garlic, crushed
  • 1 large brown onion, sliced
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 Tbsp harissa
  • 2 tsp cumin
  • 2 tsp coriander
  • ½ tsp chili flakes
  • 1 tsp smoked paprika
  • 1 Tbsp honey
  • 500ml water or chicken stock
  • 10ml olive oil

Master tip:

These are best done in advance or earlier in the day and makes a great easy dinner time meal, watch the harissa and chilli otherwise this dish can be very hot.  

  1.  Trim and then roast the lamb shanks all over the outside until golden.
  2. Crush the cumin, coriander, in a pestle and mortar.
  3. In a casserole dish dry roast the spices then add the oil with the onion and garlic, sweat this down with no colour.
  4. Add the harissa, honey, chilli, smoked paprika, cinnamon sticks and bayleafs and cook out for a few minutes, add the lamb shanks in and roll in the mix, then add the hot stock bring to the boil anmd skim.
  5. Bake in a hot oven for 2-2.5 hours until it is falling off the bone.
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