Moroccan Lamb Shanks

delicious.com.au

Glenys

⅔ cup (160ml) olive oil

8 x 350g Frenched lamb shanks (ask your butcher to do this)

2 leeks, cut into 1cm pieces

2 onions, chopped

4 garlic cloves, chopped

¼ cup (75g) harissa paste

2 cinnamon quills

2 star anise

1 pinch saffron threads

Finely grated zest and juice of 1 orange

½ cup (125ml) white wine

½ cup (110g) dried apricots, chopped

⅔ cup (110g) pitted dates, chopped

400g can chickpeas, rinsed, drained

3 x 400g cans chopped tomatoes

2 cups (500ml) chicken stock

100g Sicilian olives

Coriander leaves and chopped smoked almonds, to serve

Directions at delicious.com.au

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