MOROCCAN SPICED LAMB SHANKS WITH CARROTS & BUCKWHEAT
4 lamb shanks
2 tbsp olive oil
2 large onions, sliced
4 garlic cloves, chopped
2 tsp each ground cumin, coriander, paprika, cinnamon
2 cups beef stock
Finely grated zest of 2 tangelos (or 1 orange)
1 cup fresh tangelo (or orange) juice
NZ sea salt and freshly ground black pepper
4 carrots, peeled and cut into chunks
1 cup Buckwheat
1/3 cup chopped coriander leaves, to serve
1. Preheat oven to 170°C. Heat oil in a large heavy-based casserole pan. Season lamb shanks then brown on all sides; remove to one side. Add onion to the pan and cook for 5 minutes. Add garlic and spices and cook for 1 minute, stirring to toast the spices.
2. Add stock, zest and juice and season with salt and pepper. Return shanks to the pan and bring liquid to the boil.
3. Cover pan with lid and place in the oven to cook for 2 hours. Remove from oven, add carrots to the pan, turn shanks over and then return to cook for another 1 ½ hours until meat is falling off the bones.
4. Meanwhile, cook the buckwheat in a pot with plenty of boiling water for 10 minutes, or until tender to the bite. Drain well and stir into the sauce surrounding the lamb. Adjust seasoning with salt and pepper, scatter with coriander and serve.