Lamb Shanks with Lemon Couscous

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

Preparation

1. 1Preheat 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. 2Heat the oil in a large casserole over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
3. 3Reduce 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. 4Just 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.