Hearty Moroccan lamb shanks

Ingredients

1 tsp	Salt
4	Lamb shanks, one each (Main)
2 Tbsp	Flour
1 to taste	Freshly ground black pepper
1	Soffritto mix, see recipe on foodhub
3 Tbsp	Olive oil
1 tsp	Ground coriander
1 can	Chopped tomatoes
2 tsp	Ground cumin
1 Tbsp	Harissa paste
500 ml	Lamb stock
1 cup	Water
1 cm	Fresh ginger, grated
1	Cinnamon stick
100 g	Pitted prunes
100 g	Dried apricots, halved

Directions

1. Preheat oven to 160 degC.
2. Place lamb shanks in a plastic bag with the flour, salt and pepper, then shake to coat.
3. Heat oil in a non-stick frying pan. Brown the lamb shanks on all sides and set aside.
4. Make the soffritto in a large, heavy-based casserole dish.
5. Stir in the cumin, coriander, harissa paste, water, stock, tomatoes, cinnamon stick and ginger.
6. Add browned lamb shanks and cover.
7. Cook in the pre-heated oven for three to hour hours, or until almost falling off the bone.
8. Half an hour before serving, stir in the apricots and prunes. Serve over mash.