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Ingredients
- lamb shanks 4
- onions 2, halved and sliced
- garlic 2 cloves, crushed
- saffron a pinch
- ground ginger  ½ tsp
- cumin 1 tsp
- cinnamon stick 1
- dates 10, halved
- tinned cherry tomatoes 400g
- chicken stock
- couscous to serve
- almonds to serve, toasted and chopped
- pistachios to serve
- parsley to serve
Method
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Step 1
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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Step 2
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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Step 3
Serve with couscous mixed with the almonds, pistachios and parsley.
