Ingredients

• 4 lamb shanks
• 3 tbsp olive oil
• 1 onion
• thickly sliced
• 2 garlic cloves
• peeled
• finely chopped
• 1 tsp ras-el-hanout
• 2 tbsp harissa paste
• 2 cinnamon sticks
• ½ tsp ground ginger
• ½ tsp smoked sweet paprika
• 1 tsp ground cumin
• ¼ tsp freshly ground black pepper
• ½ tsp ground turmeric
• 1 x 400g/14oz tin chopped tomatoes
• 1 tbsp clear honey
• ½ tsp saffron
• 350ml/12fl oz chicken stock
• 125g/4½oz stoneless dried apricots
• halved
• 110g/3¾oz green olives
• stones removed
• 100g/3½oz flaked almonds
• leave a few for garnish
• salt and freshly ground black pepper
• 175g/6oz bulgur wheat
• 350ml/12fl oz chicken stock
• 1 small red onion
• finely chopped
• 350g/12oz pistachio nuts
• shells removed
• roughly chopped
• 1 lemon
• juice and zest
• 1 pomegranate
• seeds only
• 3 tbsp extra virgin olive oil
• 3 tbsp chopped fresh flat leaf parsley
• 3 tbsp chopped fresh coriander leaves
• 3 tbsp chopped fresh mint
• 3 tbsp chopped fresh tarragon
• 2 tbsp coriander cress

Directions

• For the lamb shank tagine
• preheat the oven to 160C/325F/Gas 3.
• Heat a large tagine pan or a large ovenproof dish. Season the lamb shanks all over with salt and pepper. Pour in the olive oil and
• once hot
• fry the lamb shanks all over until golden-brown. Remove them from the pan and set aside.
• In the same pan you used to fry the shanks
• add the onion and garlic and fry for 2-3 minutes.
• Add the ras-el-hanout
• harissa
• cinnamon sticks
• ground ginger
• smoked sweet paprika
• ground cumin
• freshly ground black pepper and ground turmeric and cook for a further two minutes.
• Add the lamb shanks back to the pan and stir well
• then add all of the remaining tagine ingredients - except a few of the flaked almonds for garnish.
• Reduce the heat
• cover the pan with a lid and cook in the oven for two hours
• or until the lamb is tender.
• Remove the lid and cook for a further 30 minutes
• or until the tagine is slightly thickened.
• For the tabbouleh
• place the bulgur wheat into a pan with the chicken stock. Bring to the boil
• then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgur wheat is tender
• drain off the excess stock.
• Remove from the heat and allow to cool slightly
• and then transfer the bulgur wheat to a bowl. Add the red onion
• pistachios
• lemon juice and zest
• pomegranate
• olive oil and herbs and mix well. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the tabbouleh among four serving plates
• and then spoon the lamb shank tagine alongside. Chop the coriander cress and sprinkle over the tagine along with the flaked almonds.