Lamb Shank Tagine

Pre heat oven/bbq to around 130-140c

Season the lamb shanks with salt and pepper and in a hot pan sear the lamb until a browned

In your Tagine/casserole dish soften the onion until they start to turn golden, once golden add the garlic.

Add the lemon zest strips and ras el hanout and combine with the onions and cook for a couple of minutes then add the purée, the juice of half the lemon, stock and honey and stir well to combine. Taste and add salt and pepper to taste. (For an added kick add a teaspoon of harissa paste)

Stand your lamb shanks in the sauce place the lid on the dish and put into the oven to braise for 2hrs

After 2hrs remove the lid and add your drained chickpeas and stir into the sauce. I find ½ to ¾ of a can is enough (you may need to remove the Lamb to stir in and put back in top.) leave lid off and cook for another 30 mins.

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