MOROCCAN-STYLE LAMB SHANK TAGINE

Serves 4

A pinch of saffron strands

1tbsp boiling water 1-2tbsp plain flour

Sea salt and freshly ground black pepper 4 small lamb shanks (each around 350g/12oz) 2-3 glugs of vegetable oil 1 onion, chopped

4 garlic cloves, crushed 1tsp each ground ginger and cinnamon

2tsp each ground cumin and coriander

2tsp rose harissa paste 2 small preserved lemons (or 1 large), drained, pips removed and the rest finely chopped

2tsp caster sugar

600ml (1pt) fresh lamb or chicken stock (or use 2 stock cubes)

A handful of semi-dried apricots or prunes, or a mixture of both

A handful of walnut halves

250g (9oz) couscous A good handful of fresh coriander, leaves and thin stems chopped 2tbsp fresh pomegranate seeds (optional)

Preheat the oven to 180°C/ fan 160°C/ gas 4. Put the saffron in a ramekin with the boiling water. Set aside to infuse. In a bowl, season the flour, then add the lamb and toss to coat.

Heat a glug of oil in a deep, cast iron, lidded casserole dish into which the shanks will fit snugly. Brown them all over on a high heat in two batches, then set aside on a plate. If some of the flour has burnt, wipe out the casserole.

Heat another glug of oil, add the onion and cook gently for a few minutes, until beginning to soften. Add the garlic and ground spices and cook for a few minutes until fragrant. Add the harissa, preserved lemons, sugar, saffron water and strands, stock and lamb. Bring to the boil, season, cover and place in the oven for 1½ hours, turning the shanks over halfway through.

Add the apricots and/or prunes and walnuts and return to the oven for 30 minutes. The lamb will almost be falling off the bone by this stage. Skim off the fat with a spoon.

Place the couscous into a bowl with 1tsp of salt, some pepper and 1tbsp veg oil. Add 375ml boiling water and stir. Cover with a clean tea towel and leave for 10 minutes. Fluff up with a fork.

Scatter the lamb with the coriander and pomegranate seeds (if using), and serve with the couscous.