Slow Cooked Moroccan Lamb Shanks

Directions

1. Preheat your oven to 180°C. Heat a splash of olive oil in a large Dutch oven (or heavy-bottomed, oven-proof casserole dish) over a medium heat. Add the lamb shanks and sear them until browned on all sides, then generously sprinkle over the Mingle Moroccan BBQ Roast or Rub.

2. Toss your chopped celery, onion, and carrot straight into the pot around the lamb. Pour in your braising liquids, excluding the milk, and give everything a thorough stir to combine.

3. Pop the lid on and transfer the pot to the oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.

4. About 20 minutes before the lamb is done, drop your peeled, chopped potatoes into boiling salted water. Boil for 10–15 minutes until a fork easily pierces through them.

5. Drain the potatoes completely. Add a generous knob of butter and a splash of milk, then mash until completely smooth, creamy, and lump-free.

6. Spoon a mound of mash into deep bowls, place a lamb shank on top, and ladle over a generous amount of that rich sauce.