Serves 8  8 french lamb shanks  50ml oil  2 onions, peeled and sliced  100g pitted dates – chopped  Pinch saffron  150g green lentils – soaked overnight  150g chickpeas – soaked overnight  11 water  3 tbsp honey  3 tbsp lemon juice  Salt & pepper to taste  1 tsp ground ginger  2 cinnamon sticks  25g flaked almonds – lightly toasted  2 preserved lemons  1 dollop Meredith sheep’s milk yoghurt  250g couscous

Heat the oil and brown shanks in a heavy based pot. Remove browned shanks and set aside. Add onions and spices, cook for a minute, add water, chickpeas, lentils and dates. Add shanks making sure they are covered with the liquid. Add honey, lemon juice and seasoning. Place a tight fitting lid on the pot and put in the oven (160C for 2 - 2½ hours). Shanks are ready when the meat comes away from the bone easily. Prepare the couscous as per box instructions. Quarter preserved lemon, separating flesh and pith from skin. Slice the skin thinly.To serve, position hot couscous in a bowl carefully placing shanks on top. Spoon liquid over the shanks. Place yoghurt on shanks, add preserved lemon and finish by sprinkling almonds over the dish. Garnish with fresh coriander.

Chef: Richard Mee
Regional Wine Match: Granite Hills Merlot