Name: Lamb shank tagine
Total time: 3 h
Yield: Serves 4
Ingredients: 4 lamb shanks; 2 onions halved and sliced; 2 cloves garlic crushed; a pinch saffron; ½ tsp ground ginger; 1 tsp cumin; 1 cinnamon stick; 10 dates halved; 400g tinned cherry tomatoes; chicken stock; to serve couscous; to serve almonds toasted and chopped; to serve pistachios; to serve parsley

4 lamb shanks
2 onions
halved and sliced
2 cloves garlic
crushed
a pinch saffron
½ tsp ground ginger
1 tsp cumin
1 cinnamon stick
10 dates
halved
400g tinned cherry tomatoes
chicken stock
to serve couscous
to serve almonds
toasted and chopped
to serve pistachios
to serve parsley

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Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon.
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Add the dates, cherry tomatoes and enough chicken stock to barely cover. Cover and simmer for 2-2½ hours until meat is tender. Cool, then freeze. To use, defrost completely overnight, then heat gently until piping hot.
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Serve with couscous mixed with the almonds, pistachios and parsley.