Prep Time: 15 minutes

Cooking Time: 3 hours

Serves: 4

Ingredients

• 4 Lamb Shanks
• 1 Fennel Bulb
• 1 Brown Onion
• ½ Bunch Coriander
• 1½ Tbsp Moroccan Spice Blend
• 400g Chopped Tomatoes
• 1 Bunch Broccolini
• 100g Shredded Kale
• 1½ Cups Couscous
• 1 Lemon
• 1½ Tbsp Honey
• Olive Oil
• Salt and Pepper
• 1L Water

• ⅓ Cup Black Olives

Method

1. Preheat the oven to 160°C and bring a kettle with water to a boil.
   
   
2. Slice the fennel into 2cm slices.  Small dice the onion.  Cut the bottom ends off the broccolini.  Wash and finely chop the coriander leaves.  Set all ingredients aside.
   
   
3. Bring a large frying pan to high heat and drizzle with olive oil.  Sear the lamb shanks for approximately 2-3 minutes on each side until golden brown.  Remove from the pan and set aside.
   
   
4. Using the same pan, drizzle more olive oil and cook the fennel for 2 minutes on each side until golden.  Then add the onion and cook for 3 minutes.  Add the Moroccan spice blend, mix through and cook for 2 minutes, stirring continuously.  Add the chopped tomatoes, olives, coriander, and honey.  Season with salt and pepper and mix well.  Bring to a boil and simmer for 5 minutes.
   
   
5. Place the lamb shanks on a deep tray.  Add the sauce and 1L of water, mix well to combine.  Cover the tray with a sheet of baking paper, followed by a sheet of foil.  Place into the oven and cook for 2½ hours.
   
   
6. Meanwhile, place the couscous in a medium-sized bowl and season with salt and pepper.  Add 1½ cups of boiling water, quickly mix through, and cover with foil.  Sit for 3 minutes then fluff with a fork and set aside.
   
   
7. In a large frying pan on high heat, drizzle olive oil and cook the broccolini for 3 minutes on each side.  Season with salt and pepper then set aside.
   
   
8. Add a little more olive oil to the pan.  Cook the broccolini for 3 minutes on each side, then remove from the pan and set aside.  Cook the shredded kale in the same pan for 1 minute until vibrant green and soft.  Add to the couscous with the zest and juice of ½ a lemon.  Mix through, set aside, and keep warm.
   
   
9. Remove the lamb shanks from the oven and skim the excess oils from the top of the sauce.
   
   
10. Place the couscous on a serving platter.  Serve the lamb on top of the couscous with the broccolini.  Pour the sauce all over the lamb and garnish with some extra coriander and lemon wedges.