Name: Honey, raisin and lamb shank tagine
Prep time: 10 min
Cook time: 190 min
Total time: 200 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 lamb shanks, frenched; 2 onions, sliced; 4 garlic cloves, chopped; 3 cup beef stock; 1/2 cup raisins; 1/3 cup honey; 2 tablespoon ras el hanout spice mix; couscous, coriander leaves, to serve

Ingredients

2 tablespoon olive oil

4 lamb shanks, frenched

2 onions, sliced

4 garlic cloves, chopped

3 cup beef stock

1/2 cup raisins

1/3 cup honey

2 tablespoon ras el hanout spice mix

couscous, coriander leaves, to serve

Method

1.Heat oil in a large heavy-based saucepan on medium. Cook lamb 6-8 minutes, turning, until browned all over. Remove from pan. Set aside. Sauté onion and garlic in same pan 2-3 minutes, until tender.

2.Return lamb to pan with stock, raisins, honey and spice mix. Stir to combine. Bring to boil. Reduce heat to low. Simmer, covered, 2 1/2 hours.

3.Uncover and simmer a further 30 minutes, until sauce reduces by half. Serve shanks with couscous and sprinkled with coriander.

Prepare couscous following packet instructions. Ask your butcher to “french” your shanks – this means to trim the bones of all excess fat and tendon. Ras el Hanout, available in supermarkets, means “top of the shop” in Arabic. It is a traditional Moroccan spice mix that can contain up to 30 spices, which are toasted before grinding.
Note

Women's Weekly Food