Lamb shanks with lemon couscous

Lamb shanks with lemon couscous
  • Serves icon Serves 4
  • Time icon Ready in about 3 hours

This lamb shank recipe stews in the oven for two hours until tender and juicy. Serve over lemony couscous for a hearty winter dinner.

Nutrition: per serving

Calories
763kcals
Fat
35.9g (3.1g saturated)
Protein
73.1g
Carbohydrates
44.2g (7.6g sugar)
Salt
1.2g
Calories
763kcals
Fat
35.9g (3.1g saturated)
Protein
73.1g
Carbohydrates
44.2g (7.6g sugar)
Salt
1.2g

Ingredients

  • 2 tsp cumin seeds
  • 1 tbsp fennel seeds
  • 3cm piece fresh ginger, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp olive oil
  • 4 lamb shanks, about 450g each
  • 2 large onions, cut into wedges
  • 2 tbsp Belazu Rose Harissa (from major supermarkets)
  • 400g can chopped tomatoes
  • 500ml chicken or lamb stock, hot
  • 1 cinnamon stick

For the couscous

  • 250g couscous
  • 300ml vegetable stock, hot
  • 3 tbsp each finely chopped fresh mint and coriander
  • 2 Belazu preserved lemons (from major supermarkets), halved, deseeded and finely chopped
  • 15g butter

Method

  1. Preheat the oven to 160°C/ fan140°C/gas 3. Crush the spice seeds and a good pinch of salt in a pestle and mortar, add the ginger and garlic and work to a rough paste. Set aside.
  2. Heat the oil in a large casserole over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
  3. Reduce the heat to medium. Add the onions and cook for 5 minutes. Stir in the spice paste and harissa, cook for 1 minute, then add the tomatoes and stock. Return the lamb shanks to the casserole and stir. Bring to the boil and add the cinnamon. Cover and bake in the oven for 2 hours, until the lamb is very tender.
  4. Just before serving, put the couscous in a bowl and pour over the stock. Cover and stand for 5 minutes. Fluff up with a fork and stir in the herbs, lemons and butter. Season and serve with the lamb shanks and sauce.

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