4 lamb shanks
1 Tbsp Ras el hanout
1 red onion, finely sliced
4 Cloves garlic, finely chopped
2 Red chilis, finely chopped
½ Tbsp Coriander Seeds
½ Tbsp Cumin Seeds
3 Pints Chicken Stock
200g Pearl Cous Cous
1 Red pepper, chopped
6 Dried apricots, soaked and diced
2 Tbsp Chopped pistachios
4 Tbsp Pomegranate seeds
1 Tbsp dried rose buds
½ Tbsp Rosewater
1 preserved lemon, chopped
Juice of 1 Lemon
Handful chopped fresh coriander
Place the lamb shanks in a large mixing bowl and dust over the ras el hanout, season with salt and pepper and roll the shanks until well coated
Brown the shanks in a large heavy based sauce pan with a little veg oil, remove from the pan and add the onions and stir until softened, add the garlic, chilli, coriander seeds, cumin, diced peppers and cook whilst stirring for another 3-4 minutes. Return the lamb shanks to the pan with the chopped tomatoes and add approximately 3 pints of hot chicken stock (or just enough to cover) Cover the pan with a lid and place in an oven at 150C for 3 hours
Carefully remove the lamb shanks from the pan, strain the cooking liquor into another pan (reserving the sieved ingredients), place the lamb shanks uncovered on a roasting tray in a warm oven whilst you prepare the cous cous.
Skim off surface fat from the strained liquor and bring to a simmer, add the cous cous and simmer until tender, add more hot water if needed.
Strain the cous cous and in a large mixing bowl add the sieved ingredients with the diced preserved lemon, apricots, pistachios, rosewater, lemon juice, pomegranate seeds, dried rose buds and and fresh coriander, stir well and place into a large serving dish. Arrange the lamb shanks on top and serve immediately.