slice 2 medium-large onions, brown in frying pan with a little olive oil. Add a tin of chopped tomatoes and a tablespoon of moroccan seasoning (available in multiple brands in the supermarket spice aisle!), add half a can of water, bring to boil, pour over lamb shanks.
leave cooking all day long. Add a can of chick peas and a bunch of baby spinach about half an hour before serving. You can leave the spinach until right before serving if you don't want it quite so wilted. Serve with rice.
Too easy, amazingly tasty! And shanks are cheap =)
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