Prep time: 10 mins 
Cooking time: 1 hr
Serves: 4

Ingredients

• 1.2-1.5 Kg Lamb Shanks
• 3tsp Moroccan Spice Mix 
• 150g Fennel 
• 1 Brown Onion 
• 4 Garlic cloves 
• 1/3 Cup Sliced Kalamata Olives 
• 2 Cinnamon sticks 
• 1 Tbsp Honey
• 700g Tomato Passata
• ½ Bunch Coriander
• 1 ½ Cup Couscous
• 1 Broccoli 
• 1/3 Cup Raisins 
• Salt and Pepper
• Olive oil  

Method 

1. Pat dry the shanks and season them with salt and pepper. Rub in 1 tsp of the Moroccan spice and set aside.
2. Bring a large frying pan to medium high heat. Drizzle with olive oil. Place the shanks in the hot pan and sear for approx. 1-2 on all sides until golden brown. Place them into the pressure cooker.
3. Cut the fennel into 1cm strips, dice the onion, and slice the garlic. Wash and chop the coriander including the stems.
4. In the same pan, on medium high heat, drizzle olive oil and sauté the fennel for approx. 2-3 mins until golden and soften. Then add the onion and garlic and cook for a further 3mins stirring occasionally.
5. Add the olives, cinnamon, and honey to the pan and stir through. Add the tomato passata and ½ cup water, add the remaining Moroccan spices, season with salt and pepper and mix through. Cook for 5mins and add the sauce to the pressure cooker. Cook for 45mins. 
6. Meanwhile, bring a medium size pot with water to the boil. Place the couscous into a bowl, season with salt and pepper and add 1 ½ cup of boiling water, cover and let it absorb the water for 3 mins. Uncover and brush well with a fork until all fluffy.
7. Using the same pot with the boiling water, cook the Broccoli for 3 mins. Drain well and refresh under running tub water or in an ice bath. 
8. Roughly chop the broccoli and add it to the bowl with the couscous. Mix though the raisins and add the remaining chopped coriander. Check seasoning.
9. Carefully remove shanks from pressure cooker, then remove the excess oils from the sauce, and serve with couscous salad.