HOW TO MAKE
Sauté onion and apple, 5 min. Add spice, sauté 1 min. Add lamb shanks, sauté 5 min.
Add stock, cover and cook on low for 60 min.
Add preserved lemon* and prunes, simmer 30 min.
Remove meat and discard bones. Tear meat rather than cut and put back into the dish.
HOW TO SERVE
Serve with a couscous salad* and garnish with preserved lemon*.