Moroccan Lamb Shanks: Pour the olive oil into a large
saucepan or casserole pan and place over a moderate-high heat. When the oil is hot
add the onions and sauté until the onions are soft and transparent (1-2 minutes).
Add the garlic, cumin, coriander, chilli and cardamom pods, and cook for 30 seconds
until aromatic. Season the lamb shanks with the salt and pepper and place in the
pan. Seal the shanks on all sides so that they are browned. Pour in enough lamb
stock or water so that the lamb is covered. Bring to a strong simmer then reduce the
heat so that the stock or water is at a slow simmer. Leave the lamb to cook for 1
1/2-2 hours, stir at regular intervals with a wooden spoon adding more water or
stock if it is below the lamb.
To Finish: Remove the shanks from the stock and keep warm.
Stir in the coriander and saffron. Bring the stock to a steady simmer and reduce by
2/3s. Stir in the sultanas, lemon zest and juice, and return shanks to the sauce.
Return to the heat and cook for 5 minutes until the lamb is heated through.
To Serve: Serve the Moroccan Lamb Shanks with Bulgur Wheat
Salad (optional). Garnish with coriander. Serve.