Morrocan Lamb Shanks

2kg lamb shanks
2tbsp Ras el Hanout spice blend
2 onions, cut into 1-inch cubes
2 carrots, peeled, cut into chunks
3 cloves garlic, minced
1cm freshly grated ginger
1 lemon, zested
2cups chicken stock
1tbsp tomato paste
1tbsp honey

Drizzle a little olive oil over the lamb shanks, rub the Ras el Hanout all over the shanks, leave them to marinate in the fridge for at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add the shanks 2 at a time, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional couple of minutes.
Place the vegetables in the bottom of a casserole dish that has a well fitting lid and stir in the lemon zest, chicken broth, tomato paste, and honey. Put the lamb on top of the vegetables, turning them to ensure they are covered in the sauce. Cover the casserole, Place in a hot oven for 30 minutes, then reduce heat to moderate and simmer for around 2 hours.
Serve with Couscous.

Rogan Josh, Lamb Shanks in the Slow Cooker

2/3 cup sour cream
1 tablespoon plain flour
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 chicken stock cubes
4 whole cardamom pods, broken
1 can diced tomatoes
1 cup water
ground nutmeg to taste
salt and ground black pepper to taste
2 tablespoons corn flour
1/4 cup water
1 large onion, cut into wedges
3 lamb shanks
1 carrot, diced
2 potatoes, diced

Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside.
In a separate small bowl, mix together the cornstarch and water to make a paste.
Combine the chili powder, coriander, ginger, stock cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture.
Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots and potatoes on top of the sauce.
Cover and cook in the slow cooker on High for 8 hours.

Corrie Hotpot

(From the ABC TV Show Corination Street)
1½ lbs. lamb neck meat - cubed
1½ lbs. potatoes, leave skin on and slice thinly
1 large onion, chopped
1¼ cup stock or water
3 oz butter or cooking oil or bacon fat – or 1 ½ oz each butter and oil
1 tablespoon flour
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste
Pre-heat the oven to 325 F. Sear meat on all sides over high heat in butter, oil or butter/oil combination, reduce heat to medium and cook until evenly browned. When browned put meat in deep oven-proof casserole. In same pan, sauté onions in pan juices, adding more butter, oil or fat if needed. When they begin to turn brown, sprinkle with flour. Stir until roux begins to brown, stir in a little stock or water – stir quickly to avoid lumps. Stirring constantly, add remaining liquid and bring to a simmer. Add Worcestershire and season to taste. Pour onions and liquid over meat, mix well and add bay leaf. Layer potatoes over meat, seasoning each layer with salt and pepper. Cover and cook in oven for two hours, 1/2 hour uncovered. Note - brush potatoes with butter or oil if they appear dry

Mousaka

2 Eggplant (Aubergines)
Oil
Salt
Grated Cheese
For the Meat Sauce:
1 lb (450g) Minced Lamb
Oil
1 Onion, sliced
1 x 7 oz (200g) Tin of Tomatoes
For the White Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
1 Egg Yolk
Fry the Onion and Mince in a little Oil. Add the Tomatoes and cook, reducing until thick. De-Seed and slice the Aubergines. Sprinkle each piece with a little Salt and leave until the juice runs out. Dry the slices and fry in Oil until brown.
Grease an ovenproof dish. Arrange alternate layers of Aubergine slices and Mince, the last one being Aubergine. Cover with white sauce, bake for 40 mins at Medium heat. Serve
To make the White Sauce, melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk, little by little stirring constantly. Add the egg Yolk and blend well. Return to the heat and allow to thicken slowly watching that the Egg does not curdle.
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