Braised Lamb Shanks with Couscous

Clean the shanks by removing the membrane, rinse and pat dry. Season with pepper on all sides. Sear in a preheated skillet with a small amount of sunflower oil over high heat until golden brown on all sides.

In a cast iron pot or duck roasting pan, heat a small amount of boiling water with coarsely chopped onion rings (4 heads) and 100 g of butter. Add allspice peppercorns.

Arrange the fried knuckles on the onions. Add carrots, sliced into petals. Cover the top with another layer of onions (3 heads). Season to taste with salt.

Simmer over low heat for 30 minutes, adding boiling water as needed.

After 30 minutes, add the remaining 50 g of butter, saffron, cilantro, raisins, dried apples, and pickled ginger.

Do not peel the garlic. Make cuts in the cloves and add to the meat.

Simmer on low heat for another 30 minutes, adding boiling water as needed.

For couscous in a pan, heat butter and olive oil over low heat. Fry finely chopped ginger and garlic.

Pour in some boiling water and add raisins.

Pour the couscous into the pan, stir and salt it. Add some boiling water, stir, cover with a lid and turn off the heat.

Serve couscous, drizzled with sauce from the main dish and sprinkled with fresh cilantro.