Preparation

• 1
  Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over the shanks. Leave shanks marinated overnight.
• 2
  In a thick-bottomed pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt.
• 3
  Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook for an additional 1 minute.
• 4
  Lower heat to medium, add marinated shanks and let cook with onions, turning occasionally until meat and onions are lightly browned. This should take approximately 10 minutes.
• 5
  Heat oven to 200 degrees Celsius. Add cinnamon stick, dried ginger, chopped dates and stock to barely cover lamb shanks in the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven.
• 6
  Bake for 2 hours then check sauce and add stock if level of liquid is below meat. Continue baking for another hour or until meat is tender.
• 7
  Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot.
• 8
  Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins and serve with couscous.