Spiced Lamb Shanks

• 2 None french-cut lamb shanks
• None None plain flour, to dust
• 1 tbsp vegetable or rice bran oil
• 1 None medium onion, halved, thinly sliced
• 1 None medium carrot, coarsely chopped
• 1 None fresh long green chili, finely chopped
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 cup chicken stock
• 1/4 cup chopped, dried, pitted dates
• None None prepared vegetable couscous, lemon wedges, to serve

1. Preheat oven to 325u0b0F. Coat lamb in flour and dust off excess.
2. Heat oil in an 8-cup flameproof, ovenproof dish over moderately high heat. Add lamb and sear for 2-3 mins. Transfer to a heatproof plate. Add onions and carrot to dish and cook, stirring, for 3 mins. Add chili, cumin and cinnamon. Cook, stirring, 30 seconds, or until fragrant.
3. Return lamb to dish and add stock and dates. Bring to a boil. Remove from heat and cover with a tight-fitting lid. Bake lamb 1 hour 30 mins, or until very tender.
4. Remove from oven and leave to stand for 5 mins. Season with salt and pepper. Serve with mixed vegetable couscous and lemon wedges.

flour, vegetable, onion, carrot, green chili, ground cumin, ground cinnamon, chicken stock, dates, vegetable couscous

Taken from recipes-plus.com/api/v2.0/recipes/24511 (may not work)