- 1 tablespoon plain flour, seasoned with salt and pepper
- 1/4 cup olive oil
- 4 lamb shanks
- 2 large brown onions, cut into wedges
- 4 cloves garlic, crushed
- 1 tablespoon Moroccan seasoning
- 400g Ardmona Diced Tomatoes
- 1 cup beef stock
- 2 teaspoons lemon zest
- 1 cup beef stock (extra)
- 1 1/2 cups boiling water
- 1 1/2 cups pearl cous cous (250g)
- Parsley/coriander, diced dried apricots and toasted almond flakes to serve
| - Preheat oven to 160°C
- Dust the lamb in the flour, shake off the excess
- Heat half the oil in a large flameproof casserole dish over a medium to high heat. Add lamb in two batches. Cook, turning, for about 5 minutes, or until browned all over. Remove from the dish
- Heat remaining oil in same dish, add onions and garlic. Cook stirring until onions are soft. Add seasoning, stir again for 30 seconds until fragrant
- Return lamb to the pan with tomatoes, 1 cup of stock and lemon zest. Stir to combine
- Cover with a lid and transfer to the oven, turning the lamb half way, for about 3 hours or until lamb is falling off the bone
- Meanwhile to make the cous cous, heat stock in a medium saucepan. Add boiling water and couscous and simmer, covered, stirring occasionally for 8 to 10 minutes or until tender and the water is absorbed
- Serve lamb tagine with cous cous, topped with parsley/coriander, apricots and almonds
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