Moroccan Spiced Lamb Shanks

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Utensils

Step 1

Heat 1 tbps of oil in the sauté pan and sear the shanks on both sides.
Step 2

Remove them from pan and fry the onions on medium low for about 2-3 mins until soft then add the carrots, garlic and butternut squash and cook for another 5 mins.
Step 3

Combine the spices, add to the pan and cook off for a couple of minutes
Step 4

Place the shanks back in the pan, pour the tomatoes and stock over them, season with salt and pepper and allow the sauce to heat-up
Step 5

Put the lid on and add to a preheated oven at 160 degrees (140 for fan-assisted ovens) and cook for 2 hours
Step 6

After the 2 hours have passed add the chopped coriander and parsley, chickpeas, apricots and sultanas and cook for another 45 mins
Step 7

To make the couscous pour 1 tsp of olive oil to a saucepan, sauté the courgette and aubergine for 2-3 mins
Step 8

Stir in the dry couscous and pour 320ml of hot vegetable stock on top of it. Mix with a spoon and place the lid on
Step 9

Rest aside for 5-10 mins to allow the couscous to absorb the water then fluff with a fork just before serving
Step 10

Serve a bowl of couscous with a shank , topped up with the stew. Garnish with freshly chopped coriander and flaked almonds