Middle Eastern Lamb Shanks with Herbed Couscous

Method

Pre-heat oven to 160°C (140°C fan-forced).

Heat half the oil in a large pan and add shanks cooking over a medium-high heat until seared all over. Set aside. Wipe pan out if required.

Heat remaining oil and cook the onion and garlic for 3-4 minutes until tender. Stir in spices and cook until fragrant. Add tomato paste and cook a further minute.

Pour the stock into the pot with the lamb shanks and cinnamon sticks, bring to the boil, cover and transfer to the oven. Cook for 1 hour, then add the orange and dates to the pot. Return to the oven a further hour, or until lamb is easily pulled away from the bone.

Remove shanks from the pot and place pot over a cooktop and rapidly boil for 3-4 minutes to reduce liquid slightly. Return shanks to the pot, stir in coriander and season to taste.

Meanwhile; place couscous into a large bowl and pour over the boiling water with the oil. Stir and allow to sit covered for 2 minutes. Stir in chopped herbs and season to taste. Serve lamb shanks with couscous, yoghurt, harissa and flaked almonds.

Ingredients

• 2 tbsp olive oil
• 4 trimmed Lamb shanks
• 1 onion, sliced
• 3 cloves garlic, finely chopped
• 2 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• 1 tbsp tomato paste
• 4 cups chicken stock
• 2 cinnamon sticks
• 2-3 strips orange rind
• 8 fresh dates, pitted
• ½ cup coriander leaves, chopped
• Salt flakes and freshly ground black pepper, to taste
• Yoghurt, harissa and toasted flaked almonds, for serving
• 1 ½ cups couscous
• 1 ½ cups boiling water
• 1 tbsp olive oil
• ½ cup parsley leaves, chopped
• ¼ cup coriander leaves, chopped