“You can cook it with the authentic spice, ras el hanout, which is a specialty Moroccan spice.”
Ingredients: 6 lamb shanks 2 cups water 1 Tsp. black pepper 1 Tsp. salt 6 bay leaves 1 carrot 1 zucchini 2 medium onions 1 small celery ½ yellow pepper ½ red pepper 1 tsp. cardamom 1 tsp. salt 1 tsp. allspice 2 cups tomato sauce
Cover lamb shanks and next four ingredients with foil and cook at 375 degrees for 1 ½ hours.
Chop all vegetables into small cubes and then pour juice from the lamb over vegetables.
Mix cardamom and next three ingredients and pour over lamb. Cover with foil and cook for another 1 ½ hours or until lamb is well done.
Uncover dish for another 15 minutes while still in oven so it can get it a nice color. Serve lamb over warm Moroccan couscous.