Rich and tender, this lamb shank tagine is the ultimate recipe to make when the temperature starts to drop.
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Heat the oil in a large deep saucepan over medium-high heat. Season the lamb and cook, turning occasionally, for 5 mins or until browned all over. Transfer to a plate.
Add the celery, onion and carrot to the pan and cook, stirring, for 5 mins or until onion softens. Add the garlic and ginger and cook for 1 min or until aromatic. Add the cumin, paprika, turmeric and cinnamon and cook, stirring, for 1 min or until aromatic. Add the tomatoes, stock and raisins. Bring to a simmer. Reduce heat to low and cook, covered, for 11/2 hours or until the lamb is very tender and almost falling off the bone.
Add the lentils and stir to combine. Cover and cook for a further 25 mins or until lentils are tender. Stir in the chopped coriander. Divide the lamb mixture among serving bowls. Top with the extra coriander. Serve with yoghurt and flatbread.