Hearty Moroccan Lamb Broth

Recipe: Vickie de Beer. Photograph: Lee Schwagele

• 1,2 kg lamb shanks
• 15 ml tomato purée
• Salt and black pepper
• 1 onion, chopped
• 2-3 gloves garlic, whole
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 leeks, chopped
• 30 ml olive oil
• 30 ml Moroccan spice-mix (available at supermarkets)
• 1 stick cinnamon
• 1 x 400 g tin whole peeled tomatoes
• 1 x 400 g tin chickpeas, drained
• 1 Handful fresh coriander

1. Preheat the oven grill (high). Place the lamb shanks in an oven proof dish and cover the meat with the tomato purée. Use another dish for the onion, leeks, carrots, celery and garlic.
2. Grill for 14-20 minutes or until the vegetables are roasted and the meat and bones have a golden colour.
3. Add the meat and vegetables to a large casserole. Sprinkle with Moroccan spice and fry another 2 minutes.
4. Add tomatoes, 2 litres water and cinnamon stick.
5. Bring to the boil, reduce the heat and simmer for 1 ½ hour until the meat is tender.
6. Take the shanks out of the casserole. Tear the meat from the bone and add the meat, together with the chickpeas to the casserole.
7. Simmer another 10 minutes and flavour with salt and black pepper. Serve with fresh coriander.