4-6 lamb shanks
2 tbsp flour
1 tsp salt
Freshly ground pepper
3 tbsp olive oil
1 quantity of soffritto ( see recipe)
2 tsp ground cumin
1 tbsp ground coriander
1 tbsp Greg Malouf harissa paste
400g can chopped tomatoes
1 cup of water
500ml Essential Cuisine lamb stock
1 cinnamon stick
1cm piece fresh ginger, grated
100g dried apricots, halved
100g dried pitted prunes
1. Preheat oven to 160C. Place lamb shanks in a plastic bag with the flour, salt and pepper, then shake to coat.
2. Heat oil in a non-stick frying pan. Brown the lamb shanks on all sides and set aside.
3. Make the soffritto in a large, heavy-based casserole dish. Stir in the cumin, coriander, harissa paste, stock, tomatoes, cinnamon stick and ginger. Add browned lamb shanks and cover.
4. Cook in the pre-heated oven for three to hour hours, or until almost falling off the bone. Half an hour before serving, stir in the apricots and prunes. Serve over mash.