Lamb Shanks Braised with Moroccan Spices on Parsnip Couscous with Harissa

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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