Slow-Cooked Moroccan Harissa Lamb Shanks

Marinate. Pat the lamb shanks dry and score the meat a few times with a sharp knife. Mix the green seasoning, Moroccan Harissa Seasoning, olive oil and lemon juice into a paste, then rub it all over the shanks, working it into the cuts. Cover and chill for at least 4 hours, ideally overnight.

Get ready. Take the lamb out of the fridge 30 minutes before cooking. Heat the oven to 160°C (140°C fan, gas 3).

Brown. Heat the olive oil in a large flameproof casserole dish over a medium-high heat. Brown the shanks for 8 to 10 minutes, turning until coloured all over, then set aside. Keep the heat moderate, as the paprika and sugar in the seasoning can catch.

Build the sauce. Lower the heat, add the onions and carrots and cook for 5 minutes until softening. Stir in the garlic and tomato purée and cook for 1 minute more.

Braise. Add the chopped tomatoes, stock, honey and apricots, scraping up any bits from the bottom of the pan, and bring to a simmer. Return the shanks to the dish so they're mostly submerged. Cover with a tight-fitting lid.

Slow cook. Cook in the oven for 2 hours 45 minutes, turning the shanks halfway through.

Finish. Stir in the chickpeas, then return to the oven uncovered for a final 45 minutes, until the meat is pulling away from the bone and the sauce has thickened.

Rest and season. Rest for 10 minutes. Taste the sauce and only add salt if needed, as the seasoning already contains sea salt. Skim off any excess fat from the surface.

Serve. Serve each shank on couscous with plenty of sauce, a spoonful of harissa yoghurt, fresh herbs and a lemon wedge.