8 lamb shanks
4 tbsp Red Hill Spice Girls MOROCCAN RAS EL HANOUT
2 parsnips, peeled and diced
½ cup Dates
4 carrots, chopped
3 onions, chopped finely
1 x 400g can tomatoes
2 tbsp tomato paste
2 cups orange juice
4 cloves garlic, crushed
2 tbsp olive oil
4 cups water
Preheat oven to 180oc.
Coat lamb shanks in Moroccan Ras el Hanout spice.
Heat oil in frypan and fry shanks until brown.
Place shanks in a large ovenproof pot or Tagine.
Add vegetables and the other ingredients.
Cover with lid (or with foil) and bake for 1 ½ to 1 hours.
Serve with couscous or mashed potato with a salad and a luscious red wine.
Also great with these spice blends: Persian Baharat