Preserved lemon and broad bean lamb shank tagine

Heat oil in a large flameproof casserole pan over medium-high heat. Add lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Add the onion, cumin, coriander, cinnamon, ginger and paprika and cook, turning occasionally, for 1-2 minutes or until aromatic. Add the preserved lemon rind and stock and bring to a simmer. Reduce heat to very low and cook, covered, for 2 hours or until lamb is tender and almost falling off the bone. Remove from heat.

Add the honey and stir to combine. Taste and season with salt and pepper. Add the broad beans and stir to combine.

Spoon couscous among serving bowls. Top with shanks, sauce and mint leaves.