• Score the skin of the tomatoes, place in a bowl and cover with boiling hot water. Drain and peel off the skin using a paring knife. Slice in half and remove the core. Finely chop by hand or pop them in a blender until you have a purée. Set aside.
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• *If you don’t have fresh tomatoes feel free to use 2 tins of good quality tinned chopped tomatoes.
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• Season and dust the lamb shanks with flour, shaking off the excess. Heat 2 tbsp of the olive oil in a large casserole dish over medium heat. Brown the lamb shanks on all sides and set aside.
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• Add the remaining olive oil to the dish and sauté the onion until soft and translucent. Add the garlic, cinnamon sticks and NoMU Moroccan Rub and fry for 2-3 minutes. Return the lamb shanks to the dish and pour over the lamb stock.
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• Add the chopped or puréed tomatoes along with the orange zest, dried apricots and roasted almonds.
• Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender. Alternatively, you can pop them in the oven, 160ºC, for 2 hours, after which you can remove the lid and cook for a further 20 minutes to brown the shanks slightly. If the sauce looks too thick at any point, simply add some more lamb stock.
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• Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread.
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• Serves 6

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