What better way to say goodbye to winter than with a meal of slow cooked lamb shanks?
I messed about with the recipe a bit and used Lebanese couscous, or moghrabieh, which is a much larger version and very much loved by my family. Rather than cooking it separately, I threw in my moghrabieh at the beginning of the recipe so that it could soak up the lovely juices.
Rather than using 400g as directed, I think I should have reduced the amount because my moghrabieh swelled beautifully and we ended up eating this dish for days, both for lunch and dinner! Not the lamb shanks of course, they were inhaled at the first sitting. I will admit that by the final night of eating the stew, we needed a change and so added chorizo and a pile of extra vegetables so that we could pretend we were tasting something new.
Goodbye winter and hello spring!