Moroccan Lamb Shank with Fig and Apricot Couscous

Steps

1. Preheat oven to 220oC. Bring a medium pot of water to the boil. Line an oven tray with baking paper. Keeping lamb shank in the bag, carefully place into pot of boiling water and reduce to a simmer. Cook for about 10 minutes, until shank is tender.
2. Toss fennel and carrot with honey and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until vegetables are tender and caramelised.
3. While vegetables cook, heat a drizzle of oil in a medium pot on medium heat. Add onion and garlic and cook for about 3 minutes, until tender and starting to brown. Add ras el hanout and cook for 1 minute, until fragrant.
4. Add tomatoes, stock and mandarin zest and juice. Carefully remove lamb shank from water and cut bag open with kitchen scissors. Add lamb shank and sauce to pot, and bring to a gentle simmer. Cook for about 10 minutes, until flavours develop and sauce thickens slightly. Season to taste with salt and pepper.
5. While lamb shank cooks, prepare fig and apricot couscous. Bring stock/water to the boil in a small pot, remove from heat and stir in couscous and dried figs and apricots. Cover and leave for 5 minutes. Fluff up couscous with a fork and toss with roasted fennel and carrot. Season to taste with salt and pepper.
6. To serve, spoon fig and apricot couscous onto a plate and top with Moroccan lamb shank. Spoon over sauce and top with a dollop of yoghurt. Garnish with coriander.