2 tbsp olive oil
2 lamb shanks
2 cloves garlic
1 tsp coriander seed
1 tsp cumin
1 tsp salt
1 tin chickpeas
1 tin tomatoes
Preheat oven to 150c. Peel and chop the carrots, potatoes, onions and garlic. Heat the oil in a heavy pan (or hob and oven proof dish) and brown the shanks on all sides. Remove the shanks, and add the veg to the pan and brown a little for a few minutes. Add the ground spices. Give it a good stir, then add the chickpeas, salt and tomatoes. Deglaze the bottom of the pan with some water or wine.
Tip the veg mixture into a casserole dish and nestle in the shanks. Top up with water so that liquid comes within a centimeter of the top. Put the lid on and cook it for 3 hours, until the meat is very tender.
With about 30 mins to go, rinse the couscous, and place in a fine metal sieve over a pan of gently boiling water, with a lid on top (or in a steamer, should you have such a thing).
Test the shanks for softness and seasoning. Fluff through the couscous and add a little butter or olive oil.
Serve with some Harissa and a fresh green salad.