Ingredients

4-8	lamb shanks
2 tbsp	plain flour
2	brown onions
3	garlic cloves - large
1 tsp	cinnamon
2 tsp	cumin seeds
2 tsp	corriander seeds
250 mL	red wine
1 L	chicken stock
2 tbsp	honey
500 g	sweet potato
1 1/2 cup	couscous
2 tbsp	preserved lemon (or lemon juice)
1/3 cup	flat leaf parsley (fresh)
1/2	red capsicum
20 g	butter

Equipment

• oven
• oven/stove dish (or roasting pan and heavy based frypan)

Method

1. preheat oven to 170C
2. toss lamb in flour
3. brown lamb on high heat in olive oil on stove top then remove from pan and set aside
4. dice onion and garlic and add to pan with lamb juices
5. grind spices and add to pan with onion
6. cook on low heat until onion changes colour
7. add wine then bring to boil, reduce heat and simmer for 5 minutes
8. add stock and honey and bring back to the boil
9. return lamb to the pan, cover and place in oven
10. cook for 1 1/2 hours turning lamb every 1/2 hour
11. dice sweet potato and add to pan with lamb
12. cook uncovered without stirring 1 hour
13. remove lamb and sweet potato from pan, place on plater and cover to rest meat
14. place pan with gravy back on stove and boil for 15 minutes to reduce stirring frequently
15. make couscous to directions on packet
16. dice capsicum and parsley and stir through couscous with butter
17. serve lamb and sweet potato on couscous and cover with gravy

Notes

allow 1-2 lamb shanks per person

this doesn't taste as good reheated - eat it all now

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