Yes, you can make these tender lamb shanks that don't even try to resist your fork. Just let time be your friend with benefits and put it to work coaxing out deliciousness in this Moroccan-inspired dish. With minimal input upfront from you, this is hands-off cooking that pays big dividends.
Preheat oven to 160°C fan-forced. Dust lamb shanks in flour and season with ½ teaspoon salt flakes and pepper. Heat ½ the oil in an ovenproof frypan over medium-high heat. Add lamb and cook, turning, for 5–6 minutes or until golden brown. Cook in batches, if necessary. Remove and set aside.
Boil kettle. Peel and cut onion into wedges. Cut carrot and celery diagonally into 2cm slices. Dissolve stock cube in 375ml (1½ cups) boiling water.
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.
Add tomato paste and pomegranate molasses and cook for 30 seconds. Return lamb shanks to pan with stock and bring to a simmer. Cover with a lid and transfer to oven for 2–2½ hours or until lamb is tender and falling off the bone.
When the 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.
Divide couscous between bowls and top with lamb shanks and vegetables. Spoon over pan juices to serve.