Kind of a continuation on some quasi-Moroccan shanks I cooked last week. Braised them with carrots and onion, coriander, cumin, chickpeas and some stock. Pressure cooker, actually. Just got it and have been experimenting. The oxtails I made a couple weeks ago (cooked the day before, chilled, chipped out of the fat and finished on the grill) was some of the best food I've ever made...but I digress...

Tonight's dinner was chicken thighs marinated in the lamb juices. Grilled them, served with pan roasted cauliflower and carrots.