Ingredients

2 kgs Lamb shanks (approx. 400 g each) 1 tablespoon Ras-el-Hanout (Available in Middle-Easten delis) tablespoon salt cup plain flour Olive oil for frying Sauce: 1 medium size sliced onion cup olive oil 200g diced tomatoes 1 tablespoon tomato paste tablespoon Ras-el-Hanout tablespoon cracked black pepper tablespoon sumac (Available in Middle-Easten delis) tablespoon ground coriander 1 dried Persian lemon crushed (Available in Middle-Easten delis) 50mls pomegranate molasses 2 cloves garlic (finely grated) 50mls honey Water Garnish: Rough chopped parsley Yoghurt Chopped dried fruit Toasted pine nuts

Description

Mix Flour. Ras-el-Hanout Spice And Salt Together Thoroughly. Flour Shanks, Reserving Remaining Flour Mixture For Sauce. Heat Oil In Frying Pan. Brown Shanks On High Heat On All Sides And Bottom. Store Shanks For Later. Heat Olive Oil And Fry Sliced Onion

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