Lamb shanks with lemon couscous

Name: Lamb shanks with lemon couscous
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Moroccan recipes
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

Easy
December 2007

Easy
December 2007

Serves 4
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

Nutrition: per serving

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

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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

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

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.
Heat the oil in a large casserole over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
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.
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.

Method

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.
Heat the oil in a large casserole over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
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.
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.