72 Moroccan lamb shanks Oven setting: CircoTherm® Eco METHOD Preheat oven on CircoTherm® Eco to 140°C. Place a wire rack on shelf level 2. Serves: 6 Preparation time:15 minutes Heat half of the olive oil in a large heavy based flameproof casserole or baking Cooking time: 3–4 hours dish. Cook half the lamb shanks until evenly browned all over. Repeat with Level of difficulty: Easy remaining oil and lamb shanks. Set shanks aside. Over a medium heat add the onion, leek and garlic and cook until onion is soft and golden. Add cumin, coriander, harissa, cinnamon and saffron and cook INGREDIENTS for 2 minutes or until fragrant. Add the white wine, orange zest and juice and 6 lamb shanks, Frenched continue to cook for a further 3 minutes. 3 tbsp olive oil Add the apricot, dates, tomatoes and chicken stock and bring to the boil. Return 1 brown onion, chopped the lamb shanks and stir to combine all the ingredients. Cover and place in the 1 leek, cut in half and then 1cm sliced oven. Cook for 3–4 hours or until the meat is tender and falling off the bone. 3 cloves garlic, crushed Remove from the oven. 3 tsp ground cumin 3 tsp ground coriander Carefully remove the shanks from the sauce. Over a medium heat on the cooktop, boil the sauce for 5–10 minutes to reduce and thicken. Skim excess fat. Return 2–4 tsp harissa paste, depending on taste lamb shanks and cook for 5 minutes to ensure lamb shanks are heated through. 1 cinnamon stick 1 pinch saffron threads Garnish lamb shanks with parsley and coriander. Sprinkle with dukkha and serve. 125ml white wine Juice and rind from 1 orange NOTE ½ cup dried apricots, halved Serve the lamb shanks with couscous and steamed green vegetables. ½ cup pitted dates, halved 400g can diced tomatoes 250ml chicken stock 2 tsp salt Freshly ground black pepper ¼ cup chopped fresh parsley ½ cup coriander leaves ¼ cup dukkha THE NEFF AUSTRALIA COOKBOOK MAINS