The slow method of cooking produces a depth of flavour and tenderness.
Ingredients
4 lamb shanks (1 kg), fat trimmed
1 apple, peeled and diced
1 onion, finely chopped
1 can (400 g) chopped tomatoes
1 carrot, finely diced
1 can (400 g) chickpeas, drained and rinsed
8 kalamata olives
8 pitted prunes
2 tablespoons chopped preserved lemon (available from Middle Eastern and specialty food stores)
1 cinnamon stick
1?4 teaspoon ground ginger
1?4 teaspoon ground cumin
1?4 teaspoon ground turmeric
Preparation
Preheat the oven to 150°C. Combine all the ingredients in a large casserole dish (or a tagine, available from specialty food stores and some kitchenware suppliers), with a tight-fitting lid, and stir to mix well.
Bake for 4 hours, then serve hot with couscous or brown rice.
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