1 onion finely chopped

2 cups of beef stock or water

1/4 cup olive oil

1/4 teaspoon of saffron threads ground

1 teaspoon of ground ginger

1 teaspoon of ras el hanout

2 cinnamon sticks

small bunch of finely chopped coriander

Zest of one small lemon

3/4 cup of pitted prunes

Toasted sesame seeds(optional)

Salt to taste

Brown lamb shanks in oil in a Moroccan tagine or heavy based saucepan. Remove and add onions. Cook gently for 5-10 minutes. Add saffron, ginger, ras el hanout, cinnamon and cook for a minute or 2 before adding stock, lamb shanks  and chopped coriander and simmer for 1 hour. Add the zest of 1 lemon, cook for a further 30 minutes.

Add 3/4 cup of pitted prunes and 1 tablespoon of honey. Cover and cook for a further 30 minutes or until lamb is super tender. Season to taste.

Serve on a bed of couscous with some fresh mint and a sprinkle of toasted sesame seeds.

YUM!!