Ingredients
• 1 tablespoon olive oil
• 6 Coles frenched lamb shanks
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon ground cumin
• 2 teaspoons grated fresh ginger
• 2 teaspoons paprika
• 2 cups Coles brand real chicken stock
• 750g sweet potato, peeled, cut into 2.5cm pieces
• 2 parsnips, thickly sliced
• 3/4 cup Coles brand pitted dates, halved
• 1/3 cup coriander leaves
• 2 cups water
• 2 cups couscous
• 2 tablespoons extra virgin olive oil
Method
1. Preheat oven to 160C or 140C fan-forced. Heat the oil in a large flameproof casserole dish over medium heat. Cook the lamb shanks in batches, turning occasionally, until browned. Transfer to a plate.
2. Add the onion to the pan and cook for 5 mins or until brown. Add the garlic, cumin, ginger and paprika. Cook, stirring, for 30 secs. Stir in the stock. Return the lamb to the pan. Cover and bring to a simmer.
3. Transfer the pan to oven and cook for 1 hour. Carefully remove from oven, and turn the lamb. Add the sweet potato, parsnip and dates, and cook for a further 1 hr.
4. To make the couscous, place water in a saucepan. Cover and bring to the boil. Turn off the heat. Add the couscous and quickly replace the lid. Swirl the pan to combine, then stand for 5 mins or until the water is absorbed. Uncover, drizzle with the oil, and fluff with a fork to separate the grains.
5. Sprinkle the tagine with coriander and serve with the couscous.
