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Lamb shanks, with honey, chickpeas and spices

And how could any cook not be inspired when you look at all the array of spices in the market in Marseilles and the different varieties. And it pays off just listening to the people who sell them to you, because they’ve always got a million recipes to share. This is a lovely sweet and spicy North African influenced dish and the ingredient that gives it really that flavour is called Rás a la Nout, a Moroccan spice mix used in tagines, but today’s dish is with lamb shanks, browned all over in olive oil.

Lamb shanks, with honey, chickpeas and spices

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Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb shanks, with honey, chickpeas and spices.

 
 

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