Place half the oil, lamb shanks and Moroccan seasoning into a large dish. Season and rub to coat.
Heat a large heavy based pan over medium-high heat and cook shanks, in 2 batches, if necessary, for 6-8 minutes or until browned all over. Remove shanks from pan and set aside. Add remaining oil to pan and cook leeks for 4-5 minutes or until softened. Add garlic and cook for 1 minute. Return shanks to the pan, add stock, tomatoes, cinnamon and saffron, if using, and bring to the boil. Reduce heat to a low simmer, cover and cook for 3 ¼ -3 ½ hours or until lamb is falling off the bone, adding pumpkin and dried fruits to pan for the final 20 minutes of cooking.
Top lamb shanks and sauce with almonds and coriander. Serve with couscous sprinkled with parsley.
Tips
Lean diced lamb would also work well in this recipe. Brown the meat as per the recipe, follow the steps above and cook for 1 ¼ -1 ½ hours or until lamb is tender.
Either serve the shanks whole on the bone or you can shred the meat off the bone and stir the meat through the sauce.
Use any dried fruits you like in this dish – prunes, apples, peaches, sultanas or raisins would also work well.
You can buy pre-diced pumpkin from most supermarkets or greengrocers to save time – swap pumpkin for sweet potato, if desired.
