3-Hour Slow-Cooked Lamb Shanks with Almond and Currant Couscous

Preheat oven to 150°C fan-forced. Peel and crush garlic. Finely chop onion. Cut 1 lemon into quarters.

Dust lamb shanks in flour and season with salt and pepper. Heat 20ml (1 tablespoon) olive oil in a heavy-based, deep saucepan with a lid over medium heat and cook shanks for 5 minutes, turning, or until browned. Remove from pan.

Add garlic, onion, not-so-hot harissa and cumin and coriander spice blend and cook for 5 minutes or until softened. Return lamb shanks to pan with lemon quarters. Dissolve stock cubes in 1 litre boiling water, add to pan and season with pepper. Cover with lid, transfer to oven and cook for 3–3½ hours or until lamb is falling from the bone.

Once lamb shanks have finished cooking, place couscous in a heatproof bowl. Drizzle with 20ml (1 tablespoon) olive oil and pour over 150ml boiling water. Cover with a plate and set aside for 5 minutes. Use a fork to fluff up couscous. Add roasted almonds and currants and season with salt and pepper. Set aside and keep warm.

Trim beans and finely chop parsley. Cook beans in a saucepan of salted, boiling water for 1–2 minutes or until just tender. Drain and place in a serving bowl with remaining olive oil. Add juice of half a lemon and half the parsley, season with pepper and toss to combine.

Divide couscous between bowls and top with lamb shanks, sauce and beans. Cut remaining lemon half into wedges. Top lamb shanks with remaining parsley and serve with lemon wedges.