Punchy Moroccan flavours and slow cooked lamb shanks pair beautifully with drizzles of avocado oil. Get the recipe here.
2 Tbsp [Bodega] Moroccan rub
2 Tbsp Avocado oil
4 Lamb shanks
1 red capsicum, sliced into chunks
1 onion, quartered, skin on
3-4 cloves garlic, skin on
2 sprigs each of thyme, rosemary
3-4 spring onion tops, chopped in half
1 tomato, quartered
1 cup water
Salt to taste
Servings 4