Moroccan Lamb Shanks

Moroccan Spice Mix
1 Tsp ground cumin
1 Tsp ground ginger
1 Tsp salt
3/4 Tsp black pepper
1/2 Tsp ground cinnamon
1/2 Tsp ground coriander
1/2 Tsp cayenne
1/2 Tsp ground allspice
1/4 Tsp ground cloves

1200ml Crushed tomatoes
800ml Chicken Stock
130gr Moroccan spice mix
2 Preserved lemon (brunoise)
2 Onion, diced
1 head Garlic, crushed
1 knob Ginger, grated
3 Tbs Tomato paste
2 bunches Coriander
Olive oil

Sweat onion and garlic in a large pot, add spice mix and cook until aromatic (about 5 minutes).

Add ginger, Lemon, Tomato paste and saute quickly.

Add crushed tomato and water and simmer for 30 minutes.

Seal shanks and cover with spice mix, coriander and olive oil. Cook for 3-4 hours at 170 C, until falling off the bone.