Moroccan spiced Lamb Shanks

These are both really easy to do and are a nice winter warmer! Can also be done in a slow cooker, just adjust cooking times and temp according to guidelines. 

Moroccan spiced Lamb Shanks

2 lamb shanks, medium sized

2 large onions

3 carrots

3 cloves garlic

1 tin chick peas (or soak your own overnight)

1 tin tomatoes, chopped

1 pint lamb stock (or veg if you don't have lamb stock)

a handul of dried fruit (I used chopped, dried figs)

2 tbsp apricot jam

1 tsp turmeric

1 tsp chilli powder

1 tsp mixed allspice

1 good glug of wine (about a glass and a half I reckon)

Brown the lamb for a good ten minutes in some olive oil, or vegetable oil. Take out of the pan and fry the halved onions, garlic and carrots for 5 minutes, until brown.

Braised red cabbage with apple

Half a red cabbage

2 medium cooking apples

3 tbsp red wine vinegar

2 tbsp brown sugar

1 tsp nutmeg

1 tsp ground allspice

200 ml water

Fry a red onion in a good helpful of olive oil. Add the finely chopped apple and fry for a further 5 minutes. Add the chopped cabbage, glug of red wine vinegar water, sugar and spices. Cook on a low heat for an hour, or until tender.

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