Braised lamb shanks with couscous

Preheat oven to 175°C (155°C fan-forced).

Heat frying pan over medium to high heat. Add 1 tbsp oil and fry shanks, turning occasionally, until browned (about 6 minutes). You may need to do this in batches. Transfer shanks to plate and set aside.

With mortar and pestle crush coriander, fennel, garlic, ginger, salt and cardamom into a paste.

Add 1 tbsp oil to pan and cook onion for 5 minutes until soft. Add paste and stir for 1 minute until fragrant. Add ½ cup stock, scraping up any brown bits. Add rest of stock. Add tomatoes and crush a bit with wooden spoon. Add lemon zest strips and cinnamon stick. Arrange shanks in baking dish and pour over sauce. Cover with foil and bake for 2 hours.

Add dried fruit and and stir. Return to oven for 30 minutes 6. Make couscous Place couscous in bowl and add stock or water. Cover with tea towel. Leave for 5 minutes. Stir in other ingredients with fork.

Serve shanks and sauce on a bed of couscous.Lamb plus couscous = a perfect match.