Brown the Shanks in a frying pan and transfer to slow cooker or crock pot. In the pan fry off some squashed garlic, chopped onion and then add canned tomatoes, Moroccan mixed spice and beef stock and transfer mixture to lamb shanks.Place in the oven if using the crock pot. Cook for 1 hour and then add drained chickpeas. After a further 1/2 an hour add some spinach leaves.
When the meat falls away from the bone it is ready to serve. You can serve with either mashed potato, polenta or cous cous (pictured). In the picture it is served with spiced cous cous with currants and coriander. Simply prepare the cous cous in chicken stock, drain and stir though Moroccan spice, chilli powder, fresh coriander and currants.Recipe from norrisaroundaustralia
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