3 lamb shanks
2 tbsp olive oil
2 onions finely chopped
½ bunch coriander roots and stalk finely chopped
3 stalks celery finely chopped
3 cloves garlic crushed
2 tbsp freshly grated ginger
2 tbsp ras el hanout
1 cinnamon quill
2 tbsp tomato paste
5 large vine ripened tomatoes coarsely chopped
2 litres chicken stock
1 can chickpeas rinsed, drained (400 g)
½ cup long grain rice
2 tbsp lemon juice
½ bunch fresh coriander leaves chopped to garnish
- Season lamb with salt and pepper. Heat oil in a stockpot over a medium to high heat. Add lamb. Cook, turning occasionally, for 10 minutes, or until browned. Remove.
- Reduce heat to medium. Add onions, coriander roots and stalk, celery, garlic, ginger, ras el hanout and cinnamon to pot. Cook, stirring occasionally, for 10 minutes, until caramelised. Add paste. Cook, stirring, for 2 minutes. Return shanks to pan with tomatoes, saffron and stock. Simmer, covered, over a low heat, stirring occasionally, for 3 hours.
- Remove shanks from pot. Add chickpeas and rice. Simmer, uncovered, for a further 20 minutes, or until rice is tender.
- Meanwhile, shred meat from lamb. Discard bones. Return meat to pot with juice. Stir over a low heat until heated through. Season to taste. Garnish with coriander.