LAMB SHANKS WITH SAFFRON
Prep time: 15 mins Cooking time: 1 hour 20 mins Serves 4
5 tbsp olive oil 4 lamb shanks, seasoned with salt and pepper and lightly dusted with flour 2 onions, chopped 4 garlic cloves, bruised 2 tsp finely ground cumin 2 tsp coriander powder 1 inch ginger, finely chopped 1 1/2 tsp paprika 2 tsp harissa paste 1 tbsp all-purpose flour 2 tbsp sugar 1.5 litres lamb stock 400g tinned chopped tomatoes pinch saffron, soaked in 2 tbsp warm water 3 wedges preserved lemon 250g dried apricots or figs fresh coriander, chopped for garnishing METHOD 1 Heat 2 1/2 tbsp oil in a large pan and fry lamb shanks until golden brown. Remove and set aside. 2 Heat remaining oil in same pan and sauté onions until golden. Add garlic, spices and harissa paste, stir for 2 mins then add flour, sugar, stock and tomatoes and bring to a boil. Add lamb, cover partially and simmer for an hour. 3 Add saffron, preserved lemon and dried fruit and cook until soft. Garnish with coriander and serve with couscous.