Baharat Spiced Lamb Shank

6 lamb shanks

6 tsp baharat (recipe follows)

Salt & pepper

2 carrots, roughly chopped

1 large onion, roughly chopped 

2 sticks celery, roughly chopped 

1 leek, roughly chopped

8 cloves of garlic, chopped

500ml red wine

1.5L  chicken stock

·       Season lamb with salt and  pepper then sear in a hot pan.  

·       Remove from the heat and rub baharat all over the shanks

·       Place remaining ingredients into a roasting tray and place the shanks on top of the vegetables 

·       Cover tightly with foil and bake @ 160C for 3 to 4 hours or until tender and just about to fall off the bone

Baharat

1 Tbsp black peppercorns crushed

1 Tbsp cumin seeds

2 tsp coriander ground

½ tsp whole cloves

½ tsp cardamom seeds

1 Tbsp paprika

¾ tsp ground cinnamon

¼ tsp ground nutmeg