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Spice Roasted Lamb Shanks with Herb, Date and Preserved Lemon Salad

Nothing says winter more than lamb shanks. Baked with sweet spices and tomatoes, they get topped with a fresh and tart herb salad to cut through their richness.

4 lamb shanks
2 tablespoons olive oil
2 onions, thickly sliced
2 teaspoons each ground cumin and smoked paprika
1 teaspoon each ground turmeric and ground ginger
2 teaspoons whole caraway seeds
½ teaspoon chilli flakes
2 cinnamon sticks
3 cloves garlic, crushed
400-gram tin crushed Italian tomatoes
1 cup good-quality beef stock sea salt and ground pepper

TO SERVE

Herb, Date and Preserved Lemon Salad, see recipe below

Preheat the oven to 150°C fan bake.

Season the shanks generously with salt and pepper.

Heat the oil in a large sauté pan. Brown the shanks on all sides then transfer to a large baking dish.

Add the onions to the pan with a pinch of salt and cook for 10 minutes. Stir in all the spices and the garlic, adding a splash of water if the