Rub the lamb shanks generously with the ras el hanout. Seal in deep bottom sauce pan in hot oil until browned. Remove from heat, add chopped vegetables, chilli, ginger and cinnamon, cook until golden brown.  Return meat to the sauce pan, cover with enough chicken stock, add lime juice and zest. Bring to the boil, set to simmer for 1 ½ hours until lamb is tender, almost falling off the bon and sauce has thickened. For the barley risotto, cook the chopped shallot in butter until soft, stir in the barley and toast for a minute. Gradually pour in stock and cook until barley is soft. Remove from heat, beat in the cherry tomatoes and bell peppers, chopped coriander and pistachios; finish with a knob of butter. Serve together with the lamb, sprinkled with the pomegranate and extra coriander leaves.

Serves 2

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