Warm your cockles

Brrrr! The evenings have drawn in, we've started putting our heating on and we're in need of warm, homely food. In the second of our recipes from Masterchef champion 2010, Lisa Faulkner runs through how to make the delicious lamb shanks you've always wanted to know how to make. 

Moroccan Lamb Shanks

A warming winter dish which is quick and easy to prepare in advance and left to cook, whilst enjoying time with the family.

Serves  4

Preparation time : 20 minutes.  Cooking time : 2 ½  hours

Ingredients:

4 large lamb shanks

2 tablespoons of olive oil

1 teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon All spice

½ teaspoon ground nutmeg

1 large red onion – finely diced

400g tinned chopped tomatoes

250ml chicken stock

Salt – season to taste

2 tablespoons of chopped Flat leaf parsley

Method:

Preheat oven to 150 C, gas mark 3

1 Trim any excess fat off the lamb shanks

2 Heat the olive oil in a large oven proof casserole pan and brown the lamb shanks.

3 Take out and add the spices and onion to the same oil and fry for 3-4 minutes.

4 Put the lamb shanks back in the pan and add the tinned tomatoes, stock and enough water to cover.

5 Season to taste

6 Bring to the boil, cover and put in the oven for 2 ½ hours.

7 Take the lamb shanks out of the pan and cover with foil to keep hot.

8 Put the casserole pan on the hob and lightly boil the liquid until reduces slightly.

9 Add back the lamb shanks to reheat.

10 Add the chopped flat leaf parsley and serve