INGREDIENTS

1 tbsp of Salivate! Ras el Hanout spice blend 

1 tsp saffron thread

1 cup extra virgin olive oil

1 tsp salt

8 French trimmed baby lamb shanks (about 330 g each)

2 litres chicken stock, or water

250 g sultanas

4 onions, halved, thinly sliced

1 tbsp honey

2 tbsp sugar

100 g blanched almonds, roasted

METHOD

• Combine the ras el hanout, saffron and 2 tbsp olive oil and salt in a large bowl. Add the shanks and toss to coat. Set aside to marinate for 30 minutes.

• Heat a large saucepan over medium heat. Add the remaining olive oil, shanks and the marinade, and in batches, brown the shanks all over (this should take about 5 minutes per batch).

• Place all the shanks back into the saucepan and just cover with chicken stock or water. Place over high heat, bring to a simmer, then reduce heat to low, cover and simmer gently for 1 ½ hrs, or until the shanks are tender.

• Soak the sultanas in cold water for 2 minutes. Drain and dry on paper towel.

• Remove the shanks from the saucepan and set aside.

• Add the onion to the cooking liquid, and simmer for 5 minutes. Reduce heat to low, add the sultanas, and simmer for 15 minutes. Add the honey and sugar, and cook, uncovered, for 5 minutes to reduce the sauce.

• Return the shanks to the pan and cook for a further 10 minutes. Stir in the cinnamon, and remove from heat.

• To serve, arrange the shanks on a large serving plate. Cover with sauce and sprinkle with almonds.