Ingredients
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4 lamb shanks
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3 tbsp olive oil
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1 brown onion, chopped
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1 tin of chopped tomatoes
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4 cloves of garlic, finely chopped
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1 tsp ground coriander
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1 tsp ground cumin
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1 tsp paprika
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1 tsp ground cinnamon
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2 cups chicken stock
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1 1/2 cups giant couscous
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3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
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4 tomatoes, quartered
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2 capsicums, cut into large pieces
Method
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Mix the coriander, cumin, paprika and cinnamon in a bowl.
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Separately, put the olive oil into a casserole dish on a medium heat.
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When the oil is hot, add the spice mix and fry for 1–2 minutes.
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Add the lamb shanks to the pan, making sure the shanks are coated with the spices while browning the meat.
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After the lamb shanks are nice and brown, add the tin of tomatoes, onion and garlic and cook for 2–3 minutes.
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Add the chicken stock to the pan, making sure the lamb shanks are largely covered, and bring it to a boil.
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Add the salt and pure maple syrup to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
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After 30 minutes, adjust the seasoning to your preference.
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Let the lamb continue to cook for another 2 ½ hours, turning the lamb shanks over every 30 minutes.
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Then, add the peppers and fresh tomatoes to the lamb and continue to cook for another 30 minutes. The meat should be almost falling off the bones.
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Meanwhile, put the couscous in a large bowl and cover with the sauce from the lamb. The liquid should cover the couscous.
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Cover the bowl with the lid from the pot for about 15 minutes. This will allow the couscous to soak up all the flavours.
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Uncover the bowl and fluff the couscous up with a fork.
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Put the couscous onto a big platter and dish out the lamb shanks and the vegetables on top of the couscous.
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Pour any remaining sauce over the dish.
