SERVES 2

Supplied Ingredients

2 lamb shanks

1 red onion

1 carrot

2 celery stalks

½ beef stock cube*

2 tsp Not-So-Hot Harissa Mix*

50g tomato paste

40g pomegranate molasses

120g couscous

10g dried currants*

1 bunch parsley

*Extra supplied, measured amount

Pantry Ingredients

1 tbs plain flour

30ml (1½ tbs) olive oil

Equipment

Large frypan

6 litre ceramic slow cooker

Heatproof mixing bowl

STEP 1: BROWN LAMB SHANKS

Cover slow cooker with lid and preheat on high. Dust lamb shanks in flour and season with ½ teaspoon salt flakes and pepper. Heat ½ the oil in a frypan over medium-high heat. Add lamb and cook, turning, for 5–6 minutes or until golden brown. Cooking in batches, if necessary. Remove and place in slow cooker.

STEP 2: PREPARE VEGETABLES

Boil kettle. Peel and cut onion into wedges. Cut carrot and celery diagonally into 2cm slices. Dissolve stock cube in 310ml (1¼ cups) boiling water.

STEP 3: COOK VEGETABLES

Return pan to medium heat with remaining oil. Add onion, carrot and celery and cook, stirring, for 4–5 minutes or until softened. Stir through Not-So-Hot Harissa Mix.

STEP 4: SLOW COOK LAMB

Add tomato paste and pomegranate molasses and cook for 30 seconds. Transfer to slow cooker with stock. Cover with lid and cook on high for 4 hours or until lamb is tender and falling off the bone.

STEP 5: COOK COUSCOUS

When lamb is almost ready, place couscous and currants in a heatproof bowl and cover with 180ml (¾ cup) boiling water. Cover with a plate or clean tea towel and set aside for 5 minutes or until water is absorbed. Fluff couscous with a fork. Roughly chop parsley and stir through couscous.

STEP 6: PLATE UP

Divide couscous between bowls and top with lamb shanks and vegetables. Spoon over pan juices to serve.