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Mediterranean Lamb Shank

Lamb Shank recipe
Mediterranean Lamb Shank

Recipe by: Boitumelo Mogoai
Spice mix x2 (half for marinade, have for cooking)
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
¼ tsp ground cloves
¾ tsp ground allspice
1 tsp tumeric
4 American Lamb Shanks
2 tbsp extra virgin olive oil
1 onion, chopped
4 garlic cloves, grated
2 celery stalks, chopped
2 large carrots, peeled and cut into large chunks
3 cups vegetable stock
1 can tomato puree
1 can chickpeas, drained (keep the brine)
1 cinnamon sticks
2 springs fresh thyme
1 springs fresh rosemary
½ cup lemon juice
3 tbsp sugar
salt and pepper to taste

One day before cooking, marinade the lamb in the spice mix for a minimum of 8 hours.
To start the cooking, sear your lamb shanks on high heat in the pot it will be braising in. Once all sides are seared, removed from the pot and set aside.
Reduce the heat and set it between low and medium.
Add the onions and celery into the pot and cook for 7 minutes until soft. Add the second batch of the garlic, spice mix, thyme and rosemary into your pot and stir.
for 3 min before adding the tomato puree, vegetable stock, lemon juice and sugar.
Cover the pot, reduce the heat to low and cook for 2 hours without opening the lid.
After the 2 hours check the pot and add the carrots then cook for a further 20 minutes. Add the chickpeas at least 10 minutes before removing your pot off the stove.
Serve hot with couscous and roasted veggies.
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