I used white onion instead of red, didn't have orange flower water (but added some dried curaçao orange peel) and I finished the stew with ras el hanout, which makes everything more delicious.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqw-7YlXlyJGm8zRTLP0FNSixbhJDhIiMkGbDOq1I0kAUFYjCzwJL6LCXGJL2sUOcBMupvU-147KJ2ZXPfExUNd8mUz6hUX5mnE2B0IzR976Pwzz0inRJ0FBrSr5I3tCSpUYcn/s200/DSCN0233.jpg)
Vegetables: whole.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gefN_ly3JIdijF49P-qXXDuSjZmwoSkLK1hcaO8iPQw22eXt5fNaD1pFdAfEj3xHhccPy4tFx1djw7bJIbmkscHpyHfldZ6XxOUqIDlxXFbrIFZRzS5zS5C1jtpfcWipMvnm/s200/DSCN0235.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLDkSgEvWWNiKriIXwEUNpq-SifAzVrm4vY4GZCJeSZaeHPR25tThomsvDv4ok1d74JEOO_GSkXkllgn1-N2HcOTt-ADmHcFPmxU3LM5oSfwYJwVhDq-9tY3kH0Es2TCl7IGO/s200/DSCN0237.jpg)
That gets added to tomatoes, chickpeas (which I pre-soaked and then cooked in chicken stock). I added stock to the roasting pan to get all the fond.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-VoS3KnwLDMg6Mc6nvJymF5z_l62Fvd81KmSxbYI_Yb0WJgGTKv9ELXrj-LUyHDCGxGNRkJj84SmzpXH0-zZLNlvdfGmWYCWgL9GFTvkBogeDB191gyrFFBcLX8vOlQdbj9N/s200/DSCN0248.jpg)
Meanwhile, lamb shanks coated in harissa, my current favorite condiment (I might go as far as my new favorite food).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9CzhpqOSdpdjGtoyK1MYS89cS4PtWbjC_TSSd_Qp9MgHRgjNDXGgBhVGOe5BxmKaMG9hMZj00qXUZf5BEJbvDFOrD7Nuf7TN1tbeXiSBa2FrSYLZihxWH_6bf93hYFGlf7cH/s200/DSCN0252.jpg)
Plate with couscous. So incredibly good.
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