LAMB SHANK TAGINE WITH PEARL COUSCOUS

Serves 4, Prep 25 mins, Cook 3 hours

WHAT YOU NEED

1 lemon 4 lamb shanks 1 tbsp plain flour Salt and pepper, to taste ¼ cup olive oil 2 large brown onions, cut into wedges 4 cloves garlic, crushed 1 tbsp ras el hanout 120g tub quince paste

1½ cups beef stock 1/3 cup red wine vinegar

1½ cups pearl couscous (250g)

2½ cups boiling water

Fresh coriander leaves, diced apricots and toasted flaked almonds, to serve 1Finely grate rind from lemon. Squeeze ¼ cup of 2Dust juice. Set aside. lamb in flour, seasoned with salt and pepper. 3Heat Shake off excess. half the oil in a large, flameproof casserole dish (28-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning, for about 5 minutes, or until browned all over. Remove 4Heat from dish.

remaining oil in same dish. Add onions and garlic. Cook, stirring, until onions are soft. Add ras el hanout. Cook, stirring, for 5Return 30 seconds.

lamb to pan with quince paste, stock, vinegar, rind and juice. Stir to combine. Cover with lid. Transfer to oven. 6Cook in a moderately slow oven (160oc), turning halfway, for about 3 hours, or 7Combine until lamb is falling apart. couscous and water in a medium saucepan. Simmer, covered, stirring occasionally, for about 8–10 minutes, or until tender and 8Serve water is absorbed. tagine with couscous. Top with coriander, apricots, almonds.