This is hearty dish of lamb shanks, seared in a hot pan and then slow cooked for 12 hours in a delicate blend of spices - cumin, coriander, paprika and a touch of black pepper - with organic diced tomatoes, onion, red capsicum and garlic. This dish also has red lentils and some raisins which provide a delightful sweetness that rounds off the tartness of the tomatoes.
This dish is inspired by my love for Moroccan food and tagines. I love that humble ingredients and lean cuts of meat can turn into a hearty and decadent when given the time to cook slowly, helping complex flavours develop. I love this dish as a pasta sauce for rigatoni or on the opposite end of the spectrum, angel hair pasta. It also goes a treat with flat breads or simply paired with some mashed or roast potatoes!
Ingredients: Lamb Shanks, Organic Canned Diced Tomatoes, Red Onion, Garlic, Red Capsicum, Himalayan Pink Salt, Olive Oil, Paprika, Cumin, Coriander, Brown Sugar, Raisins, Red Lentils
Reheating Instructions: Defrost overnight in refrigerator. Heat on medium on the stove in a heavy bottomed pan, with lid on. Once it heats up, stir gently if you want the shank to stay intact (it has been slow cooked for 12 hours so will fall apart easily once hot), or gently remove bone from the meat, and separate meat with spatula/spoon to make a meaty sauce. OR remove from foil container to a glass or ceramic microwave safe dish, and heat in the microwave on med-high for 3-4 minutes, stirring once or twice in between.