MOROCCAN LAMB SHANKS

Steps:

• Oil Shanks, sprinkle with salt and pepper and rub generously with Ras el Hanout. Let them sit at room temp while you mince the carrots, onion, celery, ginger and garlic. In a large oven proof pot, heat some oil and brown the shanks on all sides, Remove to a plate. Add the chopped veg to the pot and stir, adding salt and pepper, until soft. Sprinkle spices over veg and stir, Add the wine and deglaze pot. Add broth, honey, tomato paste,sliced lemon and return shanks to pot, After it has reached a boil, reduce to simmer for 11/2hrs. or place in 300-325 oven for 11/2 hrs. Remove shanks,* reduce juices. Return Shanks to pot after juice had reduced, and add dried fruits and a few pieces of lemon and ginger and reheat for 30 minutes. *If there is time, pour juices into a glass bowl and place in the fridge for a couple of hours (or overnight), skim fat, and then return juice to pan and reduce. Serve with mashed potatoes or couscous.