Tunisian Braised Lamb Shanks with Shallots, Mint and Harissa Sauce

Serves 4

You'll need:

4 lamb shanks
16 shallots, peeled and left whole
2 cloves garlic peeled and crushed
Olive oil for frying
2 tins plum tomatoes
1 tbsp harissa paste (depending on the strength - please look at jar for recommended amount)
1/2 bunch of coriander roughly chopped
Good handful mint roughly chopped
2 tsp cumin seeds
2 tsp paprika
2 tsp allspice
550ml good chicken stock
Sea salt and black pepper

Method:

1. In a large ovenproof pan or casserole, heat a little olive oil, season the shanks and seal the meat until brown all over. Remove from the pan, then add the shallots.

2. Cook until the shallots are browned, 2-3 minutes, then reduce the heat, add the harissa paste, cumin, paprika, all spice and garlic, fry for 30 seconds with the shallots, then add the tomatoes, coriander, mint and chicken stock.

3. Bring to the boil, add the lamb shanks, then cover the pan or casserole and braise for 2 hours in the oven until the lamb is soft and tender.

4. Remove the lamb shanks and shallots and keep them warm.

5. Bring the cooking liquor to the boil and reduce until it has the consistency of a good thick gravy. Adjust the seasoning, then add the lamb and shallots back to the sauce and serve with a pea couscous.

Pea Couscous to accompany Braised Lamb Shanks

You'll need:

340g instant couscous
285ml boiling water
Zest of 1 lemon
100g frozen peas, blanched
1 tin chickpeas, rinsed and drained
Handful toasted pine nuts
Good handful shredded coriander
1 bunch mint leaves finely shredded
3tbsp olive oil

Method:

Mix the couscous with the boiling water in a bowl, season well and stir in olive oil, place a cover over the bowl and let it steam for 5 minutes. Then fluff up the couscous with a fork, and stir in peas, lemon zest, mint and coriander and serve with lamb shanks.

Tips

• The lamb freezes well, as does the couscous

• You could add sweet potato, raisins, carrots and more shallots to make it a vegetarian option

• Chicken works well in theis recipes and reduces the cooking time by 1 hour

• Some of the true harissa pastes, i.e. rose harissa, are very very hot, and should only be added 1 teaspoon at a time