Moroccan Lamb Shanks with Roasted Winter Root Vegetable Couscous

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of water to the boil (¾ full). Bring a full kettle to the boil.
2. Peel turnip, carrot and beetroot then dice all 2cm. Toss vegetables on prepared tray with a drizzle of olive oil, honey and first measure of Moroccan spice mix. Roast for about 30 minutes, until vegetables are tender and caramelised. Turn once during cooking.
3. While veggies cook, prepare the rest of the dish. Keeping lamb in the sealed bag, carefully place into pot of boiling water and reduce to a simmer. Cook for about 35 minutes, until lamb becomes tender.
4. When lamb has 10 minutes cook time remaining, prepare jus. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion for 3-4 minutes, until softened. Add Moroccan spice mix and cook for 1-2 minutes, until fragrant. Add wine/stock, water, soy sauce and apricots and simmer for about 1 minute.
5. Carefully remove bag of lamb from water and cut bag open with kitchen scissors. Add lamb and sauce to the pan with onions and simmer for about 6 minutes, turning lamb halfway through. Season to taste with salt if needed, then cover with foil and set aside. While lamb and jus are simmering, prepare couscous.
6. In a medium, heat-proof bowl, combine couscous, boiling water and salt. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Add roasted vegetables to bowl with couscous, toss to combine and season with salt and pepper. In a small bowl, combine all zesty yoghurt ingredients.
7. divide roasted winter root vegetable couscous between plates. Top with 1 lamb shank and spoon over Moroccan jus. Dollop over zesty yoghurt and garnish with almonds and coriander.