Moroccan spiced lamb shanks with date and roasted almond couscous

INGREDIENTS

3 tablespoons olive oil

4 large french-trimmed lamb shanks

50g plain flour

sea salt and freshly ground black pepper

2 large onions, thinly sliced

1/2 teaspoon ground ginger

1 1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 litre chicken stock

COUSCOUS

400g instant couscous

20g butter

2 teaspoons vegetable oil

80g blanched almonds

200g dates, pitted and sliced

1 small handful coriander, chopped, whole leaves to serve

sea salt

METHOD

Preheat the oven to 170°C.

Heat 2 tablespoons of the oil in a heavy-based ovenproof casserole dish over medium–high heat. Toss the lamb shanks in flour seasoned with salt and pepper and cook until the lamb is browned all over. Transfer to a plate.

Reduce the heat to low–medium, add the remaining oil to the dish and cook the onion, until softened. Add the spices and cook a further 30 seconds, or until fragrant. Return the shanks to the dish and add the stock. Cover and cook in the oven for 2 hours, or until the shanks are tender and the meat is almost falling off the bone.

To prepare the couscous, combine the couscous with 2 cups boiling water and the butter in a medium-sized heatproof bowl. Cover with plastic wrap and set aside for 10 minutes.

Heat the oil in a small frying pan over medium heat. Add the almonds and cook for 2–3 minutes, or until golden-brown. Transfer to paper towel to drain.

Fluff the couscous with a fork to separate the grains. Add the almonds, dates and coriander, and stir to combine. Season with salt.

Serve the lamb shanks on a bed of couscous, spoon over some of the sauce and sprinkle with a little more coriander.

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