Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs olive oil

  3. 4 lamb shanks

  4. 2 brown onions, cut into wedges

  5. 1 tbs ground cumin

  6. 2 tsp ground coriander

  7. 2 tsp ground cinnamon

  8. 1 tsp ground ginger

  9. 1 tsp ground paprika

  10. 1/4 cup chopped preserved lemon rind

  11. 1 litre (4 cups) chicken stock

  12. 2 tbs honey

  13. 500g frozen broad beans, thawed, peeled

  14. Steamed couscous, to serve

  15. Fresh mint, to serve

Instructions Jump to Ingredients ↑

  1. 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.

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

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


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