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Preheat the oven to 160°C and bring a kettle with water to a boil.
Slice the fennel into 2cm slices. Small dice the onion. Cut the bottom ends off the broccolini. Wash and finely chop the coriander leaves. Set all ingredients aside.
Bring a large frying pan to high heat and drizzle with olive oil. Sear the lamb shanks for approximately 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
Using the same pan, drizzle more olive oil and cook the fennel for 2 minutes on each side until golden. Then add the onion and cook for 3 minutes. Add the Moroccan spice blend, mix through and cook for 2 minutes, stirring continuously. Add the chopped tomatoes, olives, coriander, and honey. Season with salt and pepper and mix well. Bring to a boil and simmer for 5 minutes.
Place the lamb shanks on a deep tray. Add the sauce and 1L of water, mix well to combine. Cover the tray with a sheet of baking paper, followed by a sheet of foil. Place into the oven and cook for 2½ hours.
Meanwhile, place the couscous in a medium-sized bowl and season with salt and pepper. Add 1½ cups of boiling water, quickly mix through, and cover with foil. Sit for 3 minutes then fluff with a fork and set aside.
In a large frying pan on high heat, drizzle olive oil and cook the broccolini for 3 minutes on each side. Season with salt and pepper then set aside.
Add a little more olive oil to the pan. Cook the broccolini for 3 minutes on each side, then remove from the pan and set aside. Cook the shredded kale in the same pan for 1 minute until vibrant green and soft. Add to the couscous with the zest and juice of ½ a lemon. Mix through, set aside, and keep warm.
Remove the lamb shanks from the oven and skim the excess oils from the top of the sauce.
Place the couscous on a serving platter. Serve the lamb on top of the couscous with the broccolini. Pour the sauce all over the lamb and garnish with some extra coriander and lemon wedges.
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Ingredients for Moroccan Style Lamb Shanks with Herbed Couscous
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