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: 100ml (3½ fl oz) extra virgin olive oil; 2 lemons — grate the zest, then juice; 3 tablespoons dried mint; 4 red peppers; 3 medium parsnips, peeled and cut into 1cm (⅓in) dice; 500g (18 oz) couscous; 1 cup fresh coriander leaves; Salt; ½ cup tamarind paste; 1 cup unpitted olives – both green and black are fine; 50ml (1¾ fl oz) tamari; 100ml (3½ fl oz) Asian fish sauce; 3 juicy lemons, cut into 5mm (⅕ in) dice; 150ml (5 fl oz) cooking oil; 3 teaspoons dried mint; 1 litre (1¾ pints) chopped peeled plum tomatoes (tinned can be used); 3 carrots, peeled and cut into 1cm (⅓in) dice; 2 parsnips, peeled and cut into 1cm (⅓in) dices; 6 small red onions, peeled and quartered; 3 hot red chillies, sliced; 4 tablespoons cumin seeds; 4 tablespoons fennel seeds; 6 whole star anise; 4 cinnamon sticks; 6 lamb shanks; 4 tablespoons coriander seeds; 3 limes – grate the zest and then juice; 200ml (7fl oz) extra virgin olive oil; 6 cloves of garlic, peeled; 3 red chillies, stems removed and cut in halves

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

Main course
Wedding/Marriage
Spicy
Winter

Ingredients

Method