Slow Cooked Moroccan Lamb Shanks with Caramelised Onions | Lakeland Inspiration

Ingredients

• 2 tbsp, Ras el Hanout spice mix
• 1/4 tsp, saffron, soaked in 3 tbsp cold water
• 4, cloves garlic, chopped
• 1 tsp, cinnamon
• 1 tsp, ground ginger
• 1 tbsp, vegetable oil
• 3 tbsp, runny honey
• zest of 2, limes
• 4, lamb shanks, approx. 300g each
• 1 tsp, salt
• 1/2 tsp, freshly ground black pepper
• 25g, butter
• 3, large onions, peeled, halved and sliced
• 2 tbsp, soft brown sugar
• 2, large carrots, peeled and sliced diagonally
• 150g, stoneless dates, halved
• 200ml, lamb or chicken stock
• 5-6 sprigs of, rosemary, stalks removed then chopped