Morrocan Lamb Hock Stew
3 h. 15 min.
Preheat the oven to 140°C (120 fan) | 275°F | gas 1.
Rub the lamb all over with ras al hanout and sit the shanks upright in a snugly-fitting tagine.
Use a vegetable peeler to make long thin strips of orange rind then cut the orange in half and squeeze the juice. Mix the juice with the saffron and leave to infuse for 10 minutes.
Stir in the oil, shallots, honey, almonds and orange zest strips and season well with salt and pepper. Pour the mixture over the lamb then put the lid on the tagine and bake in the oven for 3 hours.
Serve the lamb with the cooking juices spooned over, garnished with parsley.