Ingredients

• 1 tbs olive oil
• 4 x 250g French-trimmed lamb shanks
• 2 red onions, finely chopped
• 2cm piece ginger, finely grated
• 4 garlic cloves, thinly sliced
• 1 long red chilli, seeds removed, finely chopped
• 2 tbs ras el hanout
• 400g can chopped tomatoes
• 1 1/2 cups (375ml) bone broth or store-bought beef stock
• 2 tbs lemon juice
• 1 tbs soy sauce
• 1 tbs honey
• 1 cinnamon quill
• 1 large kumera (500g), cut into 3cm pieces
• 400g can chickpeas, rinsed, drained
• Finely chopped coriander leaves, to serve

Method

1. Preheat the oven to 180°C. Heat the oil in an ovenproof casserole over medium-high heat and cook the lamb, turning, for 5-6 minutes until browned all over. Remove from the casserole and set aside.
2. Drain all but 1 tbs of fat from the casserole, then add the onion and cook for 4-5 minutes until softened. Add the ginger, garlic, chilli and ras el hanout, and cook for a further 1 minute or until fragrant.
3. Return the lamb to the casserole with the tomato, stock, lemon juice, soy sauce, honey and cinnamon. Cover with a lid, then transfer to the oven and cook for 2 hours or until the lamb is tender.
4. Add the kumera and chickpeas to the casserole, then return to the oven and cook, uncovered, for a further 30 minutes or until the kumera is tender and sauce is slightly reduced. 
5. Divide lamb among serving bowls, discarding the cinnamon quill, and top with coriander to serve. Serves 4.

Recipe by Valli Little.