ingredients
- Harissa Paste x 2 tablespoons
- Lamb Shanks x 2
- Stock x 50ml
- Salt & pepper
- Olive Oil
- Orange & Pear Tree Chutney x 2 tablespoons
STEP ONE:
Place the lamb shanks in a cast iron pan, that is also suitable for the oven, on a high heat. Spend a good 10 mins browning the lamb all over. Preheat the oven to 180C. To the pan add redcurrants, stock and harissa paste.
STEP TWO:
Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 45 mins. Add Orange in a Pear Tree Chutney and then cook for a further 15mins until lamb is tender.
Recipe & Styling: @RobtheSnack
Photography: @ManonHouston