Moroccan Lamb Shanks 1 tablespoon olive oil 4 frenched lamb shanks 1 large brown onion, chopped 1 red capsicum, seeded and diced 1 medium carrot, diced 1½ tablespoons Middle Eastern spice mix 3 cloves garlic, crushed 1 tablespoon finely grated ginger ½ cup dried pitted dates 1 tablespoon honey 4 long strips lemon peel 400g can Mutti ‘Polpa’ Chopped Tomatoes 2 tablespoons Mutti Tomato Paste Double Concentrated 1 cup beef stock 1 . Preheat oven to 160ºC. 2 . Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour off excess oil. 3 . Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven. Cook for 2 hours. 4 . Serve with Pearl couscous and beans.