This hearty dish is an amazing winter warmer! Pop it on your meal plan for a real mid-week treat or save it for entertaining a crowd over the weekend. Just remember this dish needs time to cook - set it up in the slow cooker before you head out for the day.

Go crazy and mix it up with whatever local, seasonal vegetables you’ve got on hand. In this version our buddy, local cook and MasterChef legend Reece Hignell used capsicum, orange and mushrooms. 

Moroccan Lamb Shanks

Ingredients

1/4 cup       olive oil

2                 lamb shanks

1                 onion - finally diced

2                 garlic cloves- Crushed

1                 chilli - diced

1tsp            smoked paprika

1                 cinnamon quill

1 pinch       saffron threads

1/2 cup       white wine

1 can          chickpeas 

1 punt        cherry tomatoes 

1tbsp         tomato paste

500ml        chicken stock

1/2 cup      sliced apricots

Method

Pre Heat oven to 130C

In a flame proof casserole dish cook heat olive oil on high then cook lamb shanks turning frequently for 5-8 minutes or until evenly brown. Remove lamb shanks from then dish then add onions, garlic and chilli and cook until soft however not caramelised. Add smoked paprika, cinnamon, saffron and wine then reduce by half. 

Add remaining ingredients to casserole dish then bring to the boil. Once boiled carefully transfer dish to the oven and cook for 3 hours with lid off. 

Serve with toasted almonds and fresh coriander. Perfect accompanied with soft polenta or a cream root vegetable mash.