Mark McDonough at Zarbo Deli in Auckland New Zealand has been crafting fun and tasty food for over 20 years. Here is one of his favorite’s that will delight on a cool winter evening along with a New Zealand Pinot Noir.
Serves 4-6 Lamb Shanks are always a favourite. They are really simple to prepare and if cooked slowly will be succulent and tender. Ras el-hanout is a traditional Moroccan Spice which we sell at Zarbo as Moroccan Rub.
3 tablespoons ras el-hanout
2 large onions, roughly diced
1 head garlic, cloves crushed, peeled and left whole
2 teaspoons extra ras el-hanout
2 400g tins whole peeled Italian tomatoes
3 cups beef stock
1 cup red wine
1-2 teaspoons harissa paste (to taste)
Place the lamb shanks in a plastic bag and add the 3 tablespoons of ras el-hanout. Coat well and leave overnight.
The shanks need to be seared to seal in the flavours. Do this on the barbecue or heat a little oil in a pan and sear. Place the seared shanks in a large ovenproof dish. In a saucepan saute the onion in a little olive oil, add the garlic, 2 teaspoons of ras el-hanout, the tomatoes, stock, wine and harissa. Heat and pour over the shanks. Cover and bake in a preheated oven at 160C for 1 1/2 hours. Remove cover and bake a further 30 minutes, turning the shanks a couple of times.
Remove the cooked shanks and keep warm. transfer the liquid to a saucepan, bring to the boil and reduce. Serve the shanks and sauce on couscous, rice or with roasted potatoes.