2 tablespoons olive oil
5-6 (depending on size) lamb shanks, fat trimmed
1 medium onion, sliced thinly
1 clove garlic, crushed
1 tablespoon Moroccan dried spice mix
1 tablespoon tomato paste
2 medium tomatoes, chopped
1/4 cup chicken stock
1 x 300g tin chickpeas, drained and rinsed
1 small sweet potato, peeled and chopped into 4cm dice
1 cinnamon stick
2 cardamom pods, cracked
Salt and pepper to taste
1/2 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 brown 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.