So last week was bad for blogging. No Moroccan food at the weekend and just 2 days during the week (well 3 if you include the leftovers of this we ate on Fri).
This was a really yummy dish with an unctuous sauce from the reduced prunes. Lamb shanks were slow cooked in a broth with cinnamon and ginger for a couple of hours. Then prunes and a little honey were bubbled into the sauce. It was garnished with almonds and served with Couscous. 8.5 a good effort 🙂