• 5 large lamb shanks
  • juice of 2 lemons
  • 100 ml olive oil
  • 125 ml fresh rosemary leaves, finely chopped
  • 15 ml roasted cumin seeds, roughly chopped
  • 4 cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste

Preheat your oven to 160 °C. Put the shanks in an oven roasting dish. Pour the lemon juice and olive oil over. Add the rosemary, cumin and garlic. Make sure the seasonings cover the meat well. Season with salt and pepper. Roast until the meat is nice and soft – about two hours. Meanwhile, prepare the fruit.

Spiced stewed fruit

  • 125 ml olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 dried chilli (optional)
  • 5 ml cumin seed
  • 5 ml ground ginger
  • 5 ml ground cinnamon
  • 2,5 ml turmeric
  • 2,5 ml smoked paprika
  • 250 ml dried apricots, soaked in 125 ml water for 30 minutes
  • 250 ml prunes, soaked  in 125 ml water for 30 minutes
  • 250 ml sultanas, soaked in 125 ml for 30 minutes
  • juice of 2 oranges
  • zest of 1 orange
  • 125 ml sugar
  • 250 ml water

Heat the olive oil in a pan. Add the onion, garlic, chilli, cumin, ginger, cinnamon, turmeric and paprika. Cook for 5 minutes. Add the fruit and the water in which they were soaking. Add the orange juice, zest, sugar and water. Simmer for 30 minutes. Remove from the heat and set aside until required.