Slow braised lamb shanks with dried limes barberries

Ingredients

• 2 tbsp ras el hanout
• 1 lemon, zested
• 4 garlic cloves, crushed
• 6 tbsp olive oil
• 4 lamb shanks (about 1.5kg total)
• 2 cinnamon sticks
• 2 fresh bay leaves
• 6 green cardamom pods, bruised
• 1 tsp cumin seeds
• 2 red onions, finely chopped
• 3 tbsp barberries
• 4 black dried limes, pierced and soaked in enough water to cover
• generous pinch of saffron, soaked in 2 tbsp warm water
• 1½ litres chicken stock
• few drops of rosewater, to serve (optional)
• handful of chopped flat-leaf parsley, to serve

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