Slow Cooked Shanks with Plums

Now that the weather is changing it's time for some slow cooking.  It brings out the best in cheaper cuts of meat and it is awesome to walk through the door after work knowing its going to smell and taste great. I'm using goat shanks but the more commonly used lamb works well too.  I buy my goat meat from Chestnut Meats and it is delivered in polystyrene boxes and lined with ice packs all ready to go in the freezer.  Apologies to all local butchers.  

Ingredients

2 tbsp sunflower oil

3 lamb or goat shanks

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 large red chilli, finely chopped

1 tbsp chopped ginger

1 courgette, cut into chunky dice

1 red pepper, deseeded and cut into thick strips

1 tin of chopped tomatoes

2 teasp ras-el-hanout

1 tbsp tomato purée

6 plums, quartered and stones removed

300ml vegetable stock.

Method  

In a medium-sized pan, heat 1 tbsp of the oil. Season the shanks and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic, chilli and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, tomatoes, vegetables, plums and stock, and return the shanks to the pan. Simmer gently for 3-4 hours in a slow cooker or at 130C in the oven making sure the lid is sealed.  The meat will just melt in your mouth.  

I'll serve it with mash and peas.