Slow-cooking meat on the bone gives a deliciously tender result that is well-worth the wait. Spiced with Middle Eastern flavours, these aromatic lamb shanks are served on a bed of fluffy couscous to soak up the fragrant sauce for a dinner that’s sure to be requested on repeat.
Preheat oven to 160°C fan-forced. Dust lamb shanks in flour and season with ½ teaspoon salt flakes and pepper. Heat 20ml (1 tablespoon) olive oil in a heavy-based saucepan with a lid over medium heat and cook shanks for 5 minutes, turning, or until browned. Remove from pan.
Peel and crush garlic. Finely chop onion. Juice ½ the lemon and cut remaining lemon into wedges.
Add garlic, onion and Not-So-Hot Harissa to pan and cook for 5 minutes or until softened. Return lamb shanks to pan. Dissolve stock cube in 1 litre (4 cups) boiling water, add to pan and season with pepper. Cover with lid, transfer to oven and cook for 2–2½ hours or until lamb is falling from the bone.
When ready to serve, place couscous in a heatproof bowl and pour over 180ml (¾ cup) boiling water. Cover with a tea towel and stand for 5 minutes or until the water has been absorbed. Use a fork to fluff the couscous. Add roasted almonds and currants and season with salt and pepper.
Trim beans and finely chop parsley. Cook beans in a saucepan of salted, boiling water for 1–2 minutes or until just tender. Drain and place in a bowl with remaining olive oil, lemon juice and ½ the parsley. Season with pepper and toss to combine.
Divide couscous between bowls and top with lamb shanks, sauce and beans. Sprinkle with remaining parsley and serve with lemon wedges.