A hearty winter dish with North African flavours.
Ingredients
- 2 tsp cumin seeds
- 1 tbsp fennel seeds
- 3cm piece fresh ginger, chopped
- 4 garlic cloves, chopped
- 2 tbsp olive oil
- 4 lamb shanks, about 450g each
- 2 large onions, cut into wedges
- 2 tbsp Belazu Rose Harissa (from major supermarkets)
- 400g can chopped tomatoes
- 500ml chicken or lamb stock, hot
- 1 cinnamon stick
- For the couscous
- 250g couscous
- 300ml vegetable stock, hot
- 3 tbsp each finely chopped fresh mint and coriander
- 2 Belazu preserved lemons (from major supermarkets), halved, deseeded and finely chopped
- 15g butter
Method
- 1. Preheat the oven to 160°C/ fan140°C/gas 3. Crush the spice seeds and a good pinch of salt in a pestle and mortar, add the ginger and garlic and work to a rough paste. Set aside.
- 2. Heat the oil in a large casserole over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
- 3. Reduce the heat to medium. Add the onions and cook for 5 minutes. Stir in the spice paste and harissa, cook for 1 minute, then add the tomatoes and stock. Return the lamb shanks to the casserole and stir. Bring to the boil and add the cinnamon. Cover and bake in the oven for 2 hours, until the lamb is very tender.
- 4. Just before serving, put the couscous in a bowl and pour over the stock. Cover and stand for
- 5 minutes. Fluff up with a fork and stir in the herbs, lemons and butter. Season and serve with the lamb shanks and sauce.
Nutritional info
Per serving: 763kcals, 35.9g fat (3.1g saturated), 73.1g protein, 44.2g carbs, 7.6g sugar, 1.2g salt