If you are a lamb fan this will get your mouth watering - a fusion of soft couscous, crispy almonds and succulent meat.

Method

• Grind black pepper over the lamb, then dust with flour.
• Brown the lamb shanks in a frying pan. While browning, blend the sauce ingredients in a processor until smooth.
• Place the lamb in a roasting dish.
• Preheat the oven to 160˚C.
• Pour the sauce into the same pan you used to brown the shanks and bring to the boil. Remove from the heat and pour over the lamb. Cover the dish with foil or a lid and roast in the oven for 1½ hours.
• Uncover and roast for a further 1½ hours, basting every 30 minutes. If they aren't getting brown and glazed, increase heat, but don't let them dry out. If they are getting too dry, replace the lid or foil.
• For the couscous
• Mix the couscous with olive oil and mint in a large heat-proof bowl.
• Bring the chicken stock to the boil and pour over the couscous. Cover and leave to stand for 20 minutes.
• Fluff up the couscous with a fork. Scatter with parsley and almonds before serving.

Adapted from 'Celebrating with the Kosher Buther's Wife' by Sharon Lurie, published by Struik