2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1 1/2 tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g tin chopped peeled tomatoes
1/2 cup chicken stock
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped into 2 cm dice
1 cinnamon stick
3 cardamom pods, cracked
Salt and pepper to taste
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in a large frypan over medium high heat, cook lamb shanks in batches for 3-5 minutes or until evenly browned all over. Place into slow cooker.
2. Reduce heat and add onion and garlic to frypan and cook for 5 minutes or until onion has softened and coloured. Add spice mix and cook until fragrant. Stir through tomato paste.
3. Place onion mixture into slow cooker with remaining ingredients, except coriander. Cover and cook on HIGH 3-4 hours or on LOW 6-8 hours.
4. Adjust seasoning and stir through chopped coriander, serve with cous cous.