Slow-cooking meat on the bone gives a deliciously tender result that is well-worth the wait. Spiced with Middle Eastern flavours, these aromatic lamb shanks are served on a bed of fluffy couscous to soak up the fragrant sauce for a dinner that’s sure to be requested on repeat.
Preheat oven to 160°C fan-forced. 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.
Peel and crush garlic. Finely chop onion. Juice 1/2 lemon and cut remaining lemon into wedges.
Add garlic, onion and not-so-hot harissa to pan and cook for 5 minutes or until softened. Return lamb shanks to pan. Dissolve stock cube in 1 litre (4 cups) boiling water, add to pan and season with pepper. Cover with lid, transfer to oven and cook for 2-2½ hours or until lamb is falling from the bone.
When ready to serve, place couscous in a heatproof bowl and pour over 185ml (¾ cup) boiling water. Cover with a tea towel and stand for 5 minutes or until the water has been absorbed. Use a fork to fluff the couscous. Add roasted almonds and currants and season with salt and pepper.
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 lemon juice and half the parsley, season with pepper and toss to combine.
Divide couscous between bowls and top with lamb shanks, sauce and beans. Sprinkle with remaining parsley and serve with lemon wedges.