Lamb shanks with lemon couscous

Method

1. Preheat the oven to 160°C/ fan140°C/gas 3. Crush the spice seeds and a good pinch of salt in a pestle and mortar, add the ginger and garlic and work to a rough paste. Set aside.
2. Heat the oil in a large casserole over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
3. Reduce the heat to medium. Add the onions and cook for 5 minutes. Stir in the spice paste and harissa, cook for 1 minute, then add the tomatoes and stock. Return the lamb shanks to the casserole and stir. Bring to the boil and add the cinnamon. Cover and bake in the oven for 2 hours, until the lamb is very tender.
4. Just before serving, put the couscous in a bowl and pour over the stock. Cover and stand for 5 minutes. Fluff up with a fork and stir in the herbs, lemons and butter. Season and serve with the lamb shanks and sauce.