Ingredients:

• 2 tsp Sweet Basil EVOO
• 2 tsp Bourbon Balsamic Vinegar
• 4 Lamb Shanks
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sweet paprika
• 1 tsp ground ginger
• 2 cinnamon sticks or quills
• 2 red onions, cut into wedges
• 4 cups (1L) chicken stock
• 1 can chickpeas, rinsed, drained
• 1 butternut pumpkin, peeled, seeded, cut into 3cm pieces
• 1 tbsp honey
• 1/2 cup (80g) toasted natural almonds, coarsely chopped
• Coriander leaves, to serve
• Cooked couscous, to serve

Instructions:

Preheat oven to 300 degrees. Heat the Olive oil in a large casserole dish over medium heat. Add half the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.

Add cumin, ground coriander, paprika, ginger and cinnamon to the dish. Cook, stirring, for 1 min or until fragrant. Return lamb to dish with onion and stock. Bring to the boil. Bake, covered, for 1¾ hours or until the lamb is falling off the bone.

Add Bourbon Balsamic, chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.

Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.