With the finish of daylight saving, the soft afternoon light fades more quickly from the sky and the autumn leaves fast turn all shades of orange, yellow and brown. Fires are lit, curtains are drawn and the cooler weather inspires bowls of steaming soup, tasty stews and hearty comfort food. These shanks are just that. The addition of sultanas provides a welcome hint of sweetness, balanced by the warmth and spice of paprika, cumin and cinnamon. Serve with couscous or if you’re feeling indulgent try it with parmesan flecked polenta.
North African lamb shanks
Photographer: Emma
Serves 6
INGREDIENTS
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1 clove garlic, crushed
3 tbsp coriander, chopped
2 tsp ground cumin
2 tsp ground paprika
2 tsp sea salt
1 tbsp runny honey
2 tsp wholegrain mustard
2 tbsp tomato paste
4 tbsp olive oil
6 lamb shanks
2 small carrots
3 small potatoes
4 shallots
½ bottle white wine
150ml water
2 cinnamon sticks
1 can chickpeas, drained and rinsed
225g sultanas
METHOD
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1. Place the garlic, coriander, spices, salt, honey, mustard, tomato paste and olive oil in a bowl together with the lamb shanks, mix and cover. Leave to marinate overnight.
2. Preheat the oven to 160ºC on bake. Peel the carrots, potatoes and shallots and cut into chunks. Place the vegetables into a deep ovenproof dish with the meat, marinade, wine, water and cinnamon sticks. Cover with foil and bake for 2 hours.
3. Add the chickpeas and the sultanas and return to the oven, cooking uncovered for another 30 minutes to brown.
4. Serve with couscous.
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