1 tablespoon olive oil
3 medium lamb shanks
salt and pepper, to taste
2 cloves garlic
1 onion, diced
300ml red wine
2 medium carrots, peeled
4 cups chicken stock
400g can diced tomatoes
1 fresh bay leaf
1 sprig fresh oregano
grated parmesan cheese and crusty bread, to serve
8 small lamb shanks
4 tablespoons Herbie's Spices Tagine Mix
2 tablespoons oil
2 parsnips, peeled and cubed
4 carrots, chopped
3 onions, chopped finely
6 prunes
3-4 black peppercorns, crushed
2 tablespoons garlic puree
2 tablespoons tomato paste
400g can peeled tomatoes
4 cups (1 litre) water
2 cups (500ml) orange juice
