Middle Eastern Lamb Shanks with Herbed Couscous

4
Serves

Method

Pre-heat oven to 160°C (140°C fan-forced).

Heat half the oil in a large pan and add shanks cooking over a medium-high heat until seared all over. Set aside. Wipe pan out if required.

Heat remaining oil and cook the onion and garlic for 3-4 minutes until tender. Stir in spices and cook until fragrant. Add tomato paste and cook a further minute.

Pour the stock into the pot with the lamb shanks and cinnamon sticks, bring to the boil, cover and transfer to the oven. Cook for 1 hour, then add the orange and dates to the pot. Return to the oven a further hour, or until lamb is easily pulled away from the bone.

Remove shanks from the pot and place pot over a cooktop and rapidly boil for 3-4 minutes to reduce liquid slightly. Return shanks to the pot, stir in coriander and season to taste.

Meanwhile; place couscous into a large bowl and pour over the boiling water with the oil. Stir and allow to sit covered for 2 minutes. Stir in chopped herbs and season to taste. Serve lamb shanks with couscous, yoghurt, harissa and flaked almonds.

Ingredients

  • 2 tbsp olive oil
  • 4 trimmed Lamb shanks
  • 1 onion, sliced
  • 3 cloves garlic, finely chopped
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp ground turmeric
  • 1 tbsp tomato paste
  • 4 cups chicken stock
  • 2 cinnamon sticks
  • 2-3 strips orange rind
  • 8 fresh dates, pitted
  • ½ cup coriander leaves, chopped
  • Salt flakes and freshly ground black pepper, to taste
  • Yoghurt, harissa and toasted flaked almonds, for serving
  • 1 ½ cups couscous
  • 1 ½ cups boiling water
  • 1 tbsp olive oil
  • ½ cup parsley leaves, chopped
  • ¼ cup coriander leaves, chopped

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