Lamb Shanks with Couscous

lamb shanks sit on herb almond couscous on a white plate with silverware sitting on a wooden table.
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. 

Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Dinner
Servings 4 people

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

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!
Keyword dairy free
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