Lamb Shanks might be seen as something to slow cook in the long winter months, but one of my favourite Summer dishes is a North African style hot pot, with plenty of aroma.
For this aromatic and light take on a traditional hot pot I
first rub 2 spring lamb shanks with my favourite spice Raz al
hanout, a North African blend of up to 50 spices (which includes
rose petals, cardamom, and coriander,) a splash of olive oil, and
half a dozen garlic cloves, massaging this into the shanks then
The next day I chop 2 large onions, and soften them in olive
oil in an earthenware pot big enough to hold the shanks.
Next add the flesh from 6 plum tomatoes skin with the tough eye
removed. A good way to remove the skin is by plunging them in
boiling water for 10 seconds then refreshing in ice-cold water. The
skin should easily peel away, then cook the tomatoes to a pulp with
the onions, adding in the zest of a lemon.
Next, add 500 ml of light chicken or vegetable broth bringing
to a simmer, then reduce by 30%. Thicken this with a tablespoon of
corn flour mixed with cold water and stirring into the hot
Separately fry the shanks on all sides until golden and
caramelized, then add the lamb to the broth. Cover with a tight
fitting lid and cook in an oven for 3 hours on 130ºC, checking the
meat comes easily away from the bone when testing for
To finish and serve, add a handful of fresh mint and basil
leaves roughly chopped to the pot, serve in deep bowls with plenty
of the aromatic juices from the pot, and alongside a bowl of cous
cous or steamed rice.