Slow Cooked Moroccan Lamb Shanks with baby figs and orange

1.Heat the EVOO in a large frying pan. Season the lamb shanks and brown them in the pan. Place in the slow cooker with kumara, lemon juice, soy, honey, and water. 2.Add the red onion to the pan and cook until softened. Now add fruit compote and ras el hanout. Stir for a couple of minutes until fragrant. Add the tomatoes and stir over heat until slightly reduced. Add this to the slow cooker with the other ingredients. 3.Cook for 4- 6 hours until lamb is almost falling off the bone. 4.Prepare the couscous to packet instructions and serve with the Moroccan lamb shanks, garnished with torn coriander and toasted almonds.

Notes: Can be frozen