Moroccan Spiced Lamb Shanks

Ingredients:

6 lamb shanks (about 375g each)
1 tsp dried thyme
1 tsp chopped fresh rosemary
375ml dry red wine
2 tsp each dried coriander seeds and cumin
1 tsp each dried cinnamon, turmeric and fennel seeds
½ tsp hot red chilli flakes (or to taste)
1 tbsp olive oil
2 onions, chopped
3 cloves garlic, finely chopped
1 tbsp fresh ginger root cut into thin matchsticks
4x330ml tins plum tomatoes dried and chopped
1 tbsp tomato purée
750ml beef stock
900g quick-cooking couscous
1l boiling water (or chicken stock or vegetable stock)
60g freshly-chopped coriander leaves

Method:

Trim any fat from the lamb and discard. Place the lamb shanks in a large dish and sprinkle with thyme and rosemary. Pour the wine over this and allow to marinate a few hours (preferably overnight) in the refrigerator.

When ready heat the oil in a large pan or wok. Remove the lamb from the marinade (reserve) and pat the lamb dry. Brown well on all sides then remove and set aside. Discard all but one tablespoon of the fat from the pan.

In a small bowl, mix the spices together and add these to pan. Cook for about 30 to 60 seconds until fragrant. Then add onions, garlic and ginger. Cook gently until very aromatic. Add tomatoes, stock, tomato paste along with the reserved marinade and bring to a boil. When boiling return the lamb shanks to the pan and season.

Cover your casserole pot and place in an oven pre-heated to about 150°C (300°F/Gas Mark 2). Cook for about 2.5 hours, until the lamb is very tender. Replace the casserole dish on the hob and remove the lamb. At this point, if the sauce is too liquid cook uncovered on medium heat to allow the juices to reduce and the sauce to thicken. By the end you should have about 1.5l of sauce. Meanwhile, remove the lamb meat from the bones in large pieces. Add to the sauce.

Meanwhile, place the couscous in a large shallow dish (22x33cm) and add boiling liquid. Cover tightly with aluminium foil and allow to rest for 10 minutes (up to 30). Fluff with a fork and season with salt and pepper. Arrange in a serving dish and spoon the lamb on top. Sprinkle the dish with coriander leaves and serve with condiments of harissa, charmoula and/ or preserved lemons.