Ingredients
Prep time 30 minutes
Cook time 3 hours
Serves 4
For the shanks:
4 lamb shanks
2 tblsp plain flour
1 cup white wine
2.5 cups chicken stock
400g crushed tomatoes
2 tblsp tomato paste
1 teasp honey
1 tbslp soy sauce
1 orange juice and zest
1 onion, finely sliced
2 cloves garlic, finely chopped
1.5 tblsp Adelaide’s Finest chermoula spice mix
30g cup dried apricots
30g cup dried figs
For the couscous:
1 packet couscous
½ cup almonds (to roast and then roughly chop)
Handful flat-leaf parsley, roughly chopped
1 tblsp honey
1 lemon
Handful baby spinach
Method:
Preheat oven to 180°C.
Coat shanks in flour and a pinch of salt. Heat an ovenproof casserole dish or large frypan on medium heat and brown shanks all over for 5–6 minutes.
While shanks are browning, combine wine, chicken stock, tomatoes, tomato paste, honey, and orange juice and zest. Set browned shanks aside. Wipe casserole dish or pan clean with paper towels to remove any blackened flour.
Add a good drizzle of oil to the dish or pan and cook onion and garlic until soft, 2–3 minutes. Add the Adelaide’s Finest chermoula spice blend and cook for 1 minute further. Stir in liquid mixture. Return shanks to casserole dish or frypan along with figs and apricots.
Cover with a tight-fitting lid and cook for 2½–3 hours until meat is tender.
Make the couscous according to the packet instructions. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. Season to taste.
To serve: Spoon couscous onto each plate and top with a lamb shank, dried fruit, and a spoonful of sauce.
