4 x 150g beef shank portions
30ml/2tbsp plain flour
Salt and freshly milled black pepper
15ml/1tbsp Moroccan spices,eg Ras El Hanout(available in the spice aisle at larger supermarkets)
45ml/3tbsp rapeseed or olive oil
2 medium onions, peeled and finely sliced
2 large garlic cloves, peeled and finely chopped or crushed
600ml/1pint good, hot beef stock
1 x 400g can chick peas, drained
30ml/2tbsp freshly chopped mint
1 Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef in the seasoned flour to coat.
2 Preheat the oven to Gas mark 3, 170°C, 325°F.
3 Heat 30ml/2tbsp oil in a large non-stick frying pan and brown the beef all over. Transfer to a 1.7L/3 pint flame/heatproof casserole dish.
4 In the same frying pan heat the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole dish.
5 Add the stock, transfer to the oven and cook for 2½ – 3 hours or until the beef is tender.
6 15 minutes before the end of the cooking time, add the chick peas and return to the oven for the remaining cooking time.
7 Remove the elasticated meat bands, garnish the stew with the mint and serve with steamed couscous, rice or mash.
Tips: Alternatively, cook the stew on the hob over a low heat for 2½-3hours, stirring occasionally.