Yes, you can make these tender lamb shanks that don't even try to resist your fork. All you need to do is make time 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.
SERVES 4
Supplied Ingredients
4 lamb shanks
2 red onions
2 carrots
4 celery stalks
1 beef stock cube
1 tbs Not-So-Hot Harissa Mix
100g tomato paste
80g pomegranate molasses
240g couscous
20g 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.