Brown the lamb shanks on all sides in oil. This adds a great flavour prior to slow cooking. Set them aside.

To the bowl of your slow cooker add diced carrots, onion and Moroccan paste.

Add canned tomatoes and roughly chopped dried apricots. If you aren’t keen on the apricots that can be left out. Season generously with Man Grind.
Add 1.5 cup of water, stir well.

Add the browned lamb shanks to the slow cooker.

Cook on low for 8 hours or high for 6 hours or you can pressure cook for 45 minutes and allow to have a natural release before opening the lid.

Carefully lift the shanks out and set aside, covering with foil to keep them warm
Sprinkle in 1/2 cup couscous and stir well.

Add the drained chickpeas and stir. Cover with the lid and leave to sit for 10 minutes.

The couscous will fluff up and soak up a lot of the cooking gravy. Stir through baby spinach.

Serve shanks on a bed of the couscous and garnish with feta or Mother Dukkah.

Recipe supplied by Jessica, Pepper and Me.