Lamb Shanks with Couscous
This fragrant, zesty, rich and meaty Moroccan lamb shank dish with a side of herby almond cous cous is the perfect dish for a family Sunday lunch.
Equipment
Ingredients
For the shanks
- 4 lamb shanks
- 2 tbsp plain flour
- 1 tbsp beef marrow
- 1 cup white wine
- 1 cup lamb stock
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp honey
- 1 tbsp soy sauce
- 1 orange juice & zest
- 1 onion finely sliced
- 2 cloves garlic finely chopped
- 1 tbsp Moroccan spice mix
- ½ cup Alison's Pantry Dried Apricots
- ½ cup Alison's Pantry Dried Figs
For the couscous
- 1 packet Diamond Chicken and Lemon Couscous
- ½ cup Alison's Pantry Roasted Almonds roughly chopped
- handful flat-leaf parsley roughly chopped
- 1 tbsp honey
- 1 lemon
- handful baby spinach
Instructions
- Preheat oven to 180°C
- Coat shanks in flour and a pinch of salt.
- Heat marrow in a ovenproof casserole dish or large fry-pan on medium heat. Brown shanks all over for 5–6 minutes.
- While shanks are browning, combine wine, chicken stock, tomatoes, tomato paste, honey, and orange juice and zest.
- Set browned shanks aside. Wipe casserole dish or pan clean with paper towels to remove any blackened flour. Add a good drizzle of oil to the dish or pan and cook onion and garlic until soft, 2–3 minutes. Add Moroccan Spice and cook for 1 minute further. Stir in liquid mixture. Return shanks to casserole dish or fry-pan along with figs and apricots. Cover with a tight-fitting lid and cook for 2½–3 hours until meat is tender.
- Make the couscous according to the packet instructions. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. Season to taste.
- Spoon some couscous onto each plate and top with a lamb shank, some fruit, and a spoonful of sauce. Devour!
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