- 1 large diced onion
- 2 lamb shanks, coated in flour
- 2 bay leaves
- 4 generous sprigs of thyme
- 1 orange, skin removed and cut into quarters
- 1 stick cinnamon
- 3 or 4 large potatoes
- 4 carrots
- pumpkin (however much you like)
- zucchini (2 small ones, or more if you like)
- 2 or 3 slices of preserved lemon, washed and flesh removed
- Put the onions, flours lamb shanks, bay leaves, thyme, orange, cinnamon and salt into a large pot.
- Add enough water to cover the lamb and simmer for about an hour or two. You want the meat to be falling off the bone.
- Add the potato and carrot, simmer for another 15-30 minutes.
- Add the zucchini and pumpkin and cook until they are soft.
- Just before serving, pull the meat off the bones and break into pieces. Discard the bones and cartilage. Sprinkle on some chopped parsley.
- Serve hot.
To flour the lamb shanks, put them in a plastic bag with a bit of flour, hold the bag shut and shake it until the shanks look well dusted.
This also works really well in a thermal or slow cooker. You’ll have to adjust your cooking times to suit, though. The pumpkin will diffuse nicely through the broth and thicken it up really well.
You can serve this as a stew, or if you have less liquid, serve with rice or couscous.