Slow-cooked lamb shank and giant couscous salad

Ingredients

• ½ tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 50g olive oil
• 1 tsp ras-el-hanout (specialist ingredients, p.395)
• 20g sherry vinegar
• 5g dijon mustard
• 1 tsp spice mix (above)
• 1.5kg lamb stock (p.41)
• 2 lamb shanks
• 2 sprigs of rosemary
• Olive oil
• 200g giant couscous
• 1 onion, peeled and finely diced
• 1½ tsp spice mix (above)
• Salt
• ½ tbsp ras-el-hanout
• To finish and serve
• 5g parsley leaves
• 5 mint leaves
• 5 large basil leaves
• 1 pomegranate, de-seeded