Slow Braised Moroccan Lamb Shanks with Squirrel Gully Saffron and Quince Paste

Slow Braised Moroccan Lamb Shanks with Squirrel Gully Saffron and Quince Paste

Recipe thanks to Rosie and Drew from Squirrel Gully Saffron in Dunolly.

Ingredients

• 4 tablespoons of olive oil
• 4 lamb shanks
• 2 onions, diced
• 3 celery stalks, diced
• 4 cloves of garlic, peeled and chopped
• 1 tablespoon of ground cumin
• 1 tablespoon of diced ginger
• 1 tablespoon of fenugreek seeds
• 2 cinnamon sticks
• 2 kaffir lime leaves
• 20ml fish sauce
• 3 heaped tablespoons of Squirrel Gully Saffron Quince Paste
• 3 sweet potatoes, peeled and diced
• 1 x 400g tin of chickpeas
• 1 x 400g tin of crushed tomatoes

Method

1. Heat olive oil in a heavy based pot. Brown lamb shanks on all sides and remove from pan.
2. Cook the onion, garlic, ginger, cumin and fenugreek seeds in the pan until the spices are toasted and the onions are caramelised.
3. Add the lamb shanks back to the pan. Add the celery, saffron and quince paste, and crushed tomatoes. Simmer for 2 hours with the lid on, stirring occasionally.
4. Add the sweet potatoes and chickpeas and continue to cook until sweet potatoes are tender.
5. Serve with crusty bread.