- A few glugs of olive oil
- 3 onions, peeled, halved, finely sliced
- 2 lamb shanks
- Sea salt and freshly ground pepper
- A good dusting of plain white flour
- 6 carrots, halved lengthways
- 4 bay leaves
- 2 cinnamon sticks
- 1 whole red chilli
- 4 garlic cloves
- 1 tbsp freshly grated ginger
- 1 tsp ground coriander
- 12 dates, stoned
- 1 heaped tbsp tomato purée
If you've got a slow cooker handy, you can make this stew overnight - just tip everything into the slow cooker at the end of step 5.
1. Warm a large casserole dish on a medium-high heat. Gloss it with olive oil, add the onions with a pinch of salt and fry them over gentle heat till tender and translucent.
2. Meanwhile, season the lamb shanks and dust them with flour.
3. Warm a frying pan on a high heat. Add a little olive oil and the lamb shanks. Brown the shanks all over, then set them aside in the pan.
4. Add the carrots to the onions and cook till golden. Stir in the bay leaf, cinnamon sticks, whole chilli, garlic, ginger and ground coriander. Add the lamb shanks, dates and enough water to cover.
5. Pop the pan you browned the lamb in back on the heat. Add a splash of water to loosen any crispy lamb bits from the pan. Swirl in the tomato purée then tip the mixture into the casserole pot.
6. Cover the stew with a lid or layer of foil. Cook on low heat for 3 hours, or till the meat falls off the bone.