Serves = 6
- 1 tbsp extra virgin olive oil
- 2 tsp moroccan spice
- 4 small lamb shanks (fat trimmed)
- 300g butternut pumpkin, cubed
- 200g carrots, cut into chunks
- 2 cups reduced salt chicken stock
- 1 cup water
- 1 can, diced tomatoes (no added salt)
- 1x 400g can cannellini beans, drained and rinsed
- ½ cup pearl barley
- 4 cubes frozen spinach
- 1 cup frozen peas