MOROCCAN LAMB SHANKS
SERVES 4 PREP 30 MINS COOK 2 HRS 15 MINS
2 tbsp vegetable or olive oil
4 (1.5kg) lamb shanks, trimmed
1⁄4 cup plain flour, plus 11⁄2 tbsp extra
1 onion, finely chopped
2 carrots, coarsely chopped
1 swede, coarsely chopped
2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tsp ground cumin
1⁄2 tsp ground turmeric
1 tsp dried mint leaves
2 cinnamon sticks
4 cups salt-reduced beef stock Herb Couscous (see recipe opposite page)
1⁄2 cup Greek-style natural yoghurt
2 tbsp chopped pistachios ONE Preheat oven to 180°C/160°C fan.
TWO Heat oil in a flameproof and ovenproof casserole dish over moderately high heat. Place lamb and flour in a plastic bag and shake bag to coat lamb in flour. Remove lamb from bag, shake away excess flour. Cook lamb for 5 mins or until browned all over. Transfer to a heatproof bowl. THREE Reduce heat to moderately low. Add onion, carrot, swede and garlic. Cook and stir for 5 mins. Add ginger, cumin, turmeric, mint and cinnamon. Cook and stir for 1 min or until fragrant. Add stock. Bring to the boil. Return lamb and any juice to dish. Cover. Bake for 2 hours or until lamb is very tender. Remove lamb from dish. Remove and discard cinnamon sticks. Skim fat from the surface and discard.
FOUR Blend extra flour and 1⁄4 cup water until smooth. Add to dish, cook and stir over moderately high heat until mixture boils and thickens slightly.
FIVE Meanwhile, make Herb Couscous as recipe directs.
SIX Spoon couscous onto serving plates. Top with the lamb. Drizzle with the sauce. Serve topped with yoghurt and pistachios. NOTE You can make this a day ahead to the end of step 3. Cover, then refrigerate. Remove all solidified fat from surface.