Feeds 3 people

Ingredients

3 whole lamb shanks

3 tbsn Berber spice

4 tbsn pomegranate molasses

500g chicken stock

400g water

200g brown onion sliced  

30g garlic whole cloves

50g celery, sliced  

60g fennel bulb, sliced

10g sea salt

20g honey

3 tbsn pomegranate seeds  

6 tbsn Greek yogurt

3 tbsn coriander chopped   

Method 

• Preheat oven to 1800deg C
• Take 1 tablespoon of pomegranate molasses and pour over the lamb shanks, using your hands rub the molasses all over the lamb ensuring an even coating
• Take 1 tablespoon of the Berber spice and liberally sprinkle the spice over all sides of the lamb
• 
• Put a thick bottomed cast iron pot or casserole dish on a med high heat add the oil and start to colour all sides of the lamb
• Remove the lamb, and add the fennel, onion, garlic and fry until soft
• Add the lamb back to the pot with water and the rest of the pomegranate molasses, Berber spice and honey and place the lid on the pot and put into the oven for 2 hours
• 
• Once cooked, spoon the yogurt onto a plate, put the lamb shank on the yoghurt sprinkle over the pomegranate seeds and the chopped coriander