Serves 4

750g lamb shanks 

1 400g can diced tomatoes 

125g cauliflower

1 brown onion 

2 garlic cloves 

2.5 cups water 

1.5 tbsp Moroccan spice mix 

Salt and pepper to taste 

2 tbsp olive oil 

1 cup cous cous 

2 cups broth 

1 tbsp butter 

1 tbsp olive oil 

1/2 tsp salt 

80g olives 

40g pickled onions

40g sultanas 

1/4 cup parsley 

60g goats cheese 

1 tsp lemon juice 

Zest of 1/4 lemon 

1) Peel and slice the onions and garlic. Chop the cauliflower into florets

2) Preheat a large pot over a high heat and add in one tablespoon of olive oil. Once hot, seal the lamb shanks on each side until golden and then remove from the pot and set aside 

3) Add another tablespoon of olive oil and cook the onions and garlic until they have softened. Add in the Moroccan spice mix and stir until fragrant 

4) Pour in the tomato can and water. Add back in the lamb shanks and add the cauliflower too. Ensure the lamb is submerged under the liquids 

5) Bring up to a boil, then reduce to low and cover with a lid to allow the lamb to cook for the next 3 hours, or until the meat is falling from the bone

6) Once the meat is cooked, remove the meat and bones from the liquid and blend the liquid to create a sauce*. Season with salt and pepper to taste 

7) Cook the cous cous by pouring the broth into a small saucepan with the butter, olive oil and salt. Bring to a boil then pour in the cous cous, stirring well. Cover with a lid immediately and turn off the heat. Allow the cous cous to sit covered for 10 minutes, then remove the lid and fluff it up with a fork 

8) Allow the cous cous to cool, then mix in the halved olives, pickled onion, sultanas and finely chopped parsley. Squeeze over the lemon juice and zest in the lemon

9) Top with the Moroccan lamb and a dollop of the sauce and goats cheese 

* You will have more sauce left over then you will need for this salad so you can save that sauce for a delicious homemade pasta sauce - freezer friendly! 

ENJOY