Braised Lamb Shanks with Cous Cous
Tender and falling off the bone with a rich, sumptuous sauce, this one-pot lamb dish is easy to make and impressive on the dining table.
2 lamb shanks
½ teaspoon salt
½ teaspoon black pepper, freshly ground
¼ cup plain flour
1 tablespoon of cooking oil
6 shallots, peeled and halved
6 cloves garlic, peeled and smashed
200g chopped tomatoes or tomato passata
250ml fresh orange juice
1 tablespoon fresh ginger, grated
½ cube chicken stock, crumbled
¼ teaspoon of salt
½ teaspoon freshly ground black pepper
1 large carrot, peeled and cut into rounds
200g chickpeas cooked, or canned
2 tablespoons parsley, chopped
1 cup of cous cous
300ml hot water
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon dried cranberries
¼ teaspoon salt
1 tablespoon lemon juice
Zest of 1 lemon
1 tablespoon fresh mint, sliced
1 tablespoon fresh dill or basil, sliced
2 tablespoons pine nuts, toasted
- Preheat your oven to 220C, and place a heavy-based ovenproof casserole in the oven.
- Wipe the lamb shanks with paper towels, then sprinkle with salt and pepper. Coat them in flour.
- When the casserole is very hot, coat it with oil, then place the lamb shanks in.
- Roast the lamb shanks until golden brown, turning every 10 minutes for a total of 30 minutes.
- Turn the heat down to 170C and scatter the shallots and garlic inside. Cook for 10 minutes.
- Meanwhile, mix the tomatoes, orange juice, grated ginger, stock cube, salt and pepper in a jug with 100ml water.
- Pour the mixture over the lamb and cover with a lid or foil.
- Continue cooking for 80 minutes, testing the tenderness every 40 mins, and topping up with 100ml water.
- Add the carrots and chickpeas plus remaining 100ml water, and continue cooking, covered for 1 hour, until the carrots and lamb is tender, and the sauce is thick.
- To make the couscous, set a small saucepan on the stove and add the water, butter, olive oil, lemon juice, salt and cranberries. Bring to a boil.
- When boiling, add the cous cous, immediately cover and allow to simmer for 2 minutes. Turn off the heat, leaving the pan covered.
- After 8 minutes, open the lid and fluff the cous cous up with a fork.
- Allow to cool a bit more before adding the remaining ingredients and tossing together.
- To serve, check the seasoning of the lamb, and add salt and pepper to your preferences and sprinkle with chopped parsley.
- Serve one lamb shank per person, topping with the sauce, chickpeas and carrots. Pile the cous cous beside the lamb.
Chef’s tip: If you don’t have an oven, you can also cook this dish on the stove, first browning the shanks in oil, then lowering the heat and cooking it covered for a total of 1.5 - 3 hours.