2 teaspoons olive oil
4 frenched lamb shanks
1 large brown onion, chopped
1 red capsicum, seeded, deveined and chopped
3 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons ground coriander seed
1 teaspoon ground cardamom
1 cinnamon stick
2 small red chillies, seeded and finely chopped
400g can chopped tomatoes
1 tablespoon tomato paste
1 cup beef stock
¼ teaspoon salt
400g can chickpeas, drained
1/3 cup coarsely chopped dates
2 teaspoons finely grated lemon zest
chopped fresh coriander leaves
Preheat oven to 170 degrees Celsius. Heat oil in a large heatproof casserole dish over a high heat. Add lamb shanks and cook until browned all over, turning often. Remove shanks from pan. Reduce heat to moderate.
Add onion and capsicum to dish and cook for 5 minutes, stirring occasionally. Add garlic, cumin, coriander seed and cardamom and cook, stirring for 1 minute longer. Add cinnamon stick, chillies, tomatoes, tomato paste, stock and salt. Bring to the boil, then add shanks and stir to combine. Cover and place in oven for 1 hour and 15 minutes.
Remove from oven and stir in chickpeas, dates, Capilano honey and lemon zest. Place back in the oven uncovered for 30 minutes or until shanks are cooked, turning shanks halfway through cooking time.
Serve shanks topped with coriander leaves and accompanied with couscous and spinach.