To make

Heat the oil in a large casserole dish over a medium heat and fry the lamb shanks until they are well browned all over. Add the onion and garlic and fry them for a couple of minutes until the onion starts to soften.  Add the harissa, cinnamon and salt and pepper to the casserole, stir everything together, then add the chopped tomato and bring everything to the boil. If there doesn't seem to be enough liquid (the shanks need to be pretty well covered), add a bit of water. Put the lid on and turn the heat down until the liquid is simmering, then cook for 50 minutes. Add the chickpeas, olives and lemon to the pan and stir them into the liquid. Season to taste and continue cooking with the lid off for another 20 to 30 minutes. By this time, the lamb should be very tender and almost falling off the bone. If it isn't, just keep cooking, checking every 5 minutes until it is. Using a big spoon, scoop any orange-coloured oil off the top, then stir in the mint. Serve with extra harissa if you would like the sauce a little hotter. Serves 4.
Recipe and image from Home Food: An original chunky cookbook, published by Murdoch Books, RRP $19.95