Ingredients

• 40g (1/4 cup) plain flour
• 4 large (or 8 small) lamb shanks
• 2 tablespoons olive oil
• 2 brown onions, halved, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 tablespoons McCormick Middle Eastern Spices (Harissa)
• 1L (4 cups) Massel beef stock
• 1 x 400g can diced tomatoes
• 3 strips lemon rind, white pith removed
• Pinch of saffron threads

Apple & almond couscous

• 290g (1 1/2 cups) couscous
• 375ml (1 1/2 cups) boiling water
• 2 large Royal Gala apples, quartered, cored, thinly sliced
• 60ml (1/4 cup) fresh lemon juice
• 50g (1/2 cup) flaked almonds
• 95g (1/2 cup) raisins

Method

• Step 1 Place the flour in a large bowl and season with salt and pepper. Add the lamb shanks and toss to coat. Shake off any excess.
• Step 2 Heat half the oil in a large saucepan over medium-high heat. Add half the lamb shanks. Cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining lamb shanks, reheating pan between batches.
• Step 3 Wipe the pan with paper towel. Heat the remaining oil over medium heat. Add onion and garlic and cook, stirring occasionally, for 4 minutes or until soft. Stir in the spice mix. Add the stock, tomato, lemon rind and saffron, and bring to the boil. Add the lamb shanks. Reduce heat to medium-low. Simmer, covered, for 1-1 1/2 hours or until the lamb is tender and starts to fall off the bone.
• Step 4 Transfer the lamb shanks to a large plate and cover with foil to keep warm. Bring the sauce to the boil and cook, uncovered, for 30 minutes or until the sauce thickens. Return the lamb shanks to the pan and stir until heated through.
• Step 5 Meanwhile, to make the apple & almond couscous, place the couscous in a heatproof bowl and pour over the boiling water. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the apple, lemon juice, almonds and raisins.
• Step 6 Divide the apple & almond couscous among serving plates. Top with the lamb shanks and sauce to serve.