Lamb Shanks Braised with Moroccan Spices on Parsnip Couscous with Harissa


Preparation info

  • For


    • Difficulty


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