Spice Roasted Lamb Shanks with Herb, Date and Preserved Lemon Salad

Preheat the oven to 150°C fan bake.

Season the shanks generously with salt and pepper.

Heat the oil in a large sauté pan. Brown the shanks on all sides then transfer to a large baking dish.

Add the onions to the pan with a pinch of salt and cook for 10 minutes. Stir in all the spices and the garlic, adding a splash of water if the pan is dry. Cook for 2 minutes then add the tomatoes and stock and bring to the boil. Season then tip over the lamb shanks. Cover with a piece of baking paper then with foil or a lid to seal tightly.

Bake for 3 hours until the meat is very tender when pierced with a skewer, carefully turning the shanks halfway through cooking.

To serve: Divide the shanks and sauce between serving bowls and top each one with a pile of the herb salad. Serves 4.

Herb, Date and Preserved Lemon Salad: Heat the vinegar and sugar in a small saucepan, stirring to dissolve the sugar. When boiling, remove from heat and stir

in the onion. Set aside to cool, stirring occasionally until the onions turn bright pink.

Combine all the remaining ingredients in a medium bowl and drizzle over the oil. Drain the onions well and pat dry on paper towels. Toss through the salad and season with a grind of pepper. Makes 2 cups.