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2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
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
Heat 1 tbps of oil in the sauté pan and sear the shanks on both sides.
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 2 of 10
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.
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 3 of 10
Combine the spices, add to the pan and cook off for a couple of minutes
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 4 of 10
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
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 5 of 10
Put the lid on and add to a preheated oven at 160 degrees (140 for fan-assisted ovens) and cook for 2 hours
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 6 of 10
After the 2 hours have passed add the chopped coriander and parsley, chickpeas, apricots and sultanas and cook for another 45 mins
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 7 of 10
To make the couscous pour 1 tsp of olive oil to a saucepan, sauté the courgette and aubergine for 2-3 mins
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 8 of 10
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
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 9 of 10
Rest aside for 5-10 mins to allow the couscous to absorb the water then fluff with a fork just before serving
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
800ml
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
200g
couscous
320ml
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
2
lamb shanks
1 large
onion, chopped
2
carrots, cut into big chunks
1
butternut squash, chopped
3 cloves
garlic
Fresh parsley and coriander
1 tin
tomatoes
28fl. oz
lamb stock
1 small tin
chickpeas
Handful
dried apricots, chopped
Handful
raisins or sultanas
2 tsp
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
ground cinnamon
1 tsp
chilli powder
Pinch
saffron
7oz
couscous
11.2fl. oz
veg stock
1/2
lime
1
courgette, diced
1/2
aubergine, diced
To garnish
flaked almonds and chopped coriander
Step 10 of 10
Serve a bowl of couscous with a shank , topped up with the stew. Garnish with freshly chopped coriander and flaked almonds