How to make it

For the Tagine

1. Heat a few lugs of olive oil in a large casserole dish or dutch oven on medium-high heat and seal the shanks.
2. Remove the shanks when they are fully sealed to a brown caramelised colour.
3. In the same pot add the onions and garlic and saute until soft and translucent.
4. Stir in the tomato paste and ground spices, lower the heat slightly and cook for 1 minute.
5. Deglaze the pot with ½ cup of water, scraping the bottom of the pan with a wooden spoon.
6. Add the chopped tomatoes, saffron, chilli flakes and cinnamon.
7. Place the shanks back in the pot and cover with water.
8. Bring to the boil then reduce to a low simmer for 3 hours.
9. Add in the apricots, dates, honey and top up with water if necessary, then continue to cook for 1-2 hours until the meat is tender and starting to fall off the bone.
10. Season to taste with salt and pepper
11. Before serving fold through the parsley and pistachios.

For the Cous cous

1. In a mixing bowl add the couscous, red onion, almonds, orange zest and a pinch of salt.
2. Pour over the boiling water, mix thoroughly, cover and leave for 6 minutes.
3. Uncover and mix with a fork fluffing up the grains.
4. Mix through the herbs, pomegranate, orange segments, cucumber, oil and seasoning.