These shanks are great for entertaining. Popped in the centre of the table guests will love pulling the meat from the bone and soaking up the delicious sauce with the couscous.
Key Information
Method
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Preheat Oven - Fan Forced to 150°C
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Heat half the oil in large, heavy-based, flameproof casserole or roasting pan (*alternatively see slow cooker method below) over medium-high heat. Add lamb shanks and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate.
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Wipe and return the pan along with the remaining oil, onion and cinnamon. Cook for 6-8 minutes or until softened. Add garlic, harissa and lemon zest and cook, stirring, for 2–3 minutes or until aromatic and beginning to stick to the bottom of the pan. Add stock, tomatoes and dried fruit and bring to a simmer. Return the lamb, cover with foil or a lid and transfer to the oven to cook for 3 hours or until the meat is falling off the bone.
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Meanwhile, for the couscous. Place carrot, couscous and oil in a saucepan or heatproof bowl. Stir to coat. Then add 1½ cups just-boiled water. Cover and steam for 10 minutes. Then fluff with a fork and season with salt and pepper. Stir through mint and almonds.
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Once the lamb is cooked, stir through the lemon juice and season to taste. Scatter with olives and serve with couscous alongside.
*Slow cooker*: Transfer lamb and sauce to slow cooker and cook on low for 8 hours or high for 4 hours. Simmer the sauce over high heat for a further 15 minutes to reduce the sauce slightly.
