Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced.
2.Toss lamb in flour; shake away excess. Heat 2 tablespoons of the oil in large flameproof casserole dish; cook lamb, in batches, until browned all over. Drain on absorbent paper.
3.Heat remaining oil in same dish; cook onion, garlic, cinnamon, cumin and coriander, stirring, until onion softens and mixture is fragrant. Add wine; bring to a boil. Simmer, uncovered, about 5 minutes or until liquid reduces by half. Add stock and honey to same dish; bring to a boil.
4.Return lamb to casserole dish; cook, covered, in oven, about 1½ hours, turning shanks occasionally.
5.Uncover dish, add sweet potato; return to oven. Cook, uncovered, about 50 minutes or until potato is just tender and lamb is almost falling off the bone. Transfer lamb and potato to platter; cover to keep warm.
6.Place dish with pan juices over high heat; bring to a boil. Boil, uncovered, about 15 minutes or until sauce thickens slightly.
7.Meanwhile, to make olive and almond couscous, combine couscous with the water and butter in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in remaining ingredients.
8.Serve shanks with couscous.
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