Honey, raisin and lamb shank tagine
Prepare couscous following packet instructions. Ask your butcher to “french” your shanks – this means to trim the bones of all excess fat and tendon. Ras el Han
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 tablespoons olive oil
- 4 lamb shanks, frenched
- 2 onions, sliced
- 4 garlic cloves, chopped
- 3 cups beef stock
- 1/2 cup raisins
- 1/3 cup honey
- 2 tablespoons ras el hanout spice mix
- couscous, coriander leaves, to serve
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