Recipe: Lamb shank tagine

Serves 4
1 tbs olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tbs ground ginger
2 tsp ground cumin
2 tsp sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve

1. Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.
2. Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.
3. Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemon.

Recipe: Sarah Hobbs.  Photography: Steve Brown.   Styling: Amber Keller