Serves 4
3 tablespoons extra virgin olive oil
4 (1kg) French-trimmed lamb shanks
2 tablespoons baharat (Middle-Eastern spice mix-see recipe)
1/2 cup plain flour
2 medium brown onions, finely diced
2 medium carrots, peeled and finely diced
4 sticks celery, finely diced
4 cloves garlic, crushed
1 teaspoon harissa (North African chilli paste)
2 tablespoons tomato paste
1 cup red wine
2 cups chicken stock
1 kg tomatoes, peeled and chopped
1 tablespoon sugar
1 bay leaf
Baharat
2 tablespoons black peppercorns, crushed
3 tablespoons ground sweet paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
2 cinnamon quills
Combine all the ingredients except the cinnamon quills and store in an airtight container for up to 3 months.
Cauliflower mash
1 head cauliflower, cut into florets
1 tablespoon softened butter
1/2 cup milk
salt and pepper to taste
Coat each lamb shank in the baharat and then toss them in flour that has been seasoned with salt and pepper; shake away excess.
Heat 1 tablespoon olive oil in a 4.2litre flameproof casserole dish over a medium-high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside.
Add the remaining olive oil add the onion, carrot, celery and garlic and cook, stirring occasionally for 5 minutes or until softened.
Add the harissa and cook for 1 minute. Add the tomato paste; cook, stirring, for a further minute. Add the wine to the pan; bring to the boil. Stir in stock, tomatoes, sugar, bay leaf and cinnamon quills. Add the lamb shanks, making sure the liquid covers the lamb, bring to the boil.
Cover; cook for 2-3 hours on a simmer or until lamb is tender and falling off the bone.
Meanwhile, to make the cauliflower mash, bring a large saucepan of water to the boil over a high heat. Add the cauliflower and cook for 15 to 20 minutes or until the cauliflower is tender.
