Lamb Shanks Braised with Moroccan Spices on Parsnip Couscous with Harissa

Name: Lamb Shanks Braised with Moroccan Spices on Parsnip Couscous with Harissa
Yield: For Six Portions
Ingredients: 150ml (5 fl oz) cooking oil; 1 cup fresh coriander leaves; 3 juicy lemons, cut into 5mm (⅕ in) dice; 6 lamb shanks; ½ cup tamarind paste; 3 teaspoons dried mint; 100ml (3½ fl oz) extra virgin olive oil; 1½ teaspoons sea salt; 200ml (7fl oz) extra virgin olive oil; 3 limes – grate the zest and then juice; 4 tablespoons fennel seeds; 3 hot red chillies, sliced; 1 litre (1¾ pints) chopped peeled plum tomatoes (tinned can be used); 100ml (3½ fl oz) Asian fish sauce; 4 tablespoons coriander seeds; Salt; 500g (18 oz) couscous; 3 medium parsnips, peeled and cut into 1cm (⅓in) dice; 50ml (1¾ fl oz) tamari; 3 tablespoons dried mint; 6 cloves of garlic, peeled; 4 red peppers; 3 carrots, peeled and cut into 1cm (⅓in) dice; 3 red chillies, stems removed and cut in halves; 4 cinnamon sticks; 6 whole star anise; 6 small red onions, peeled and quartered; 2 parsnips, peeled and cut into 1cm (⅓in) dices; 2 lemons — grate the zest, then juice; 4 tablespoons cumin seeds

Preparation info

For
Six
Portions

Difficulty
Complex

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

In January 1995 two friends, Piers Thompson and Tanya Backhouse, got married. For the wedding dinner they requested that I cook this dish, as it was over this particular meal that Piers proposed to Tanya at a Mayfair club where I was then chef. So, in a tent in the grounds of Winchester College, in the middle of winter, I and three chef friends prepared the following recipe for 330 people. Stored in the fridge, the roast spices are useful f

Ingredients

Stew
Main course
Wedding/Marriage
Winter
Spicy

Ingredients

Method