Serves: 4
Prep Time: 31/2 hrs
Ingredients
- 2 lamb shanks
- 3 T sun ower oil
- 1 onion, finely chopped
- 2 garlic cloves,crushed
- 2 cm ginger, finely chopped
- 2 celery sticks, finely chopped
- 3 large carrots, thickly sliced
- 4 potatoes, cubed
- 3 L beef stock
- 1 T turmeric
- 2 tsps ground cinnamon
- 1 T ground coriander
- 2 fresh bay leaves
- 4 T harissa paste
- 1⁄2 cup tomato puree
- 4 tomatoes, grated
- 1 T brown sugar
- 1 x 400 g can chickpeas
Method
In a large pot, heat oil and brown the lamb shanks on all sides. Remove and set aside. In the same pot sauté onion, garlic and ginger for about 5 minutes. Add celery, carrots and potatoes. Sauté for another 5 minutes. Season with salt and freshly ground black pepper.
Add turmeric, cinnamon, coriander, bay leaves and harissa paste, stir to combine, cooking for 5 minutes. Add puree, tomatoes and sugar, stir and simmer for another 5 minutes.
Return the shanks to the pot, pour the stock and cook for about 2 hours or until shanks are tender and easily removed from bone with fork. Add chickpeas and simmer for about 5 minutes.
Garnish with coriander and serve warm.