Hueys Ras El Hanout Lamb Shanks Recipes

Steps:

• Season lamb shanks with salt.
• Place flour in bowl and coat shanks lightly in flour.
• Heat oil in large heavy based pan with fitted lit.
• Brown lamb shanks and remove from pan.
• Add chopped vegetables and garlic to pan scraping up the "browned bits".
• Stir until soft.
• Add ras-al-hanout (morrocan spices) and stir to develop flavour.
• Add about 1 heaped tablespoon of the flour used to coat the shanks.
• Add 2 to 3 cups of the vegetable stock, as well as the tomatoes and honey.
• Add lamb shanks, bring to the boil. Cover and simmer on low for 2 hours.
• You can add more stock if necessary.
• You can place the pan in the oven on low heat covered for the slow cooking.
• When complete, season to taste.

Steps:

• Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Steps:

• Mix all the ingredients (except the lamb) together to make a paste.
• Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
• Set aside for about 1 hour, to allow the lamb to come to room temperature.
• Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.