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