Name: Braised lamb shanks
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6
Ingredients: 1 1/2 tablespoon vegetable or olive oil; 6 small lamb shanks; 2 medium brown onions, thinly sliced; 3 cloves garlic, thinly sliced; 1 tablespoon ground cumin; 1 tablespoon sweet paprika; 2 teaspoon ground cinnamon; 3 cup chicken stock; 400 gram can diced tomatoes; yogurt, to serve; coriander leaves, to serve; lemon wedges, to serve; Minted couscous; 2 cup couscous; 2 cup hot stock; 1 tablespoon butter; 1/3 cup shredded mint; 1/2 cup slivered almonds, toasted; 2 tablespoon lemon zest, finely grated

Ingredients

1 1/2 tablespoon vegetable or olive oil

6 small lamb shanks

2 medium brown onions, thinly sliced

3 cloves garlic, thinly sliced

1 tablespoon ground cumin

1 tablespoon sweet paprika

2 teaspoon ground cinnamon

3 cup chicken stock

400 gram can diced tomatoes

yogurt, to serve

coriander leaves, to serve

lemon wedges, to serve

Minted couscous

2 cup couscous

2 cup hot stock

1 tablespoon butter

1/3 cup shredded mint

1/2 cup slivered almonds, toasted

2 tablespoon lemon zest, finely grated

Method

1.Preheat oven to 150°C or 130°C fan forced. Heat 1 tablespoon oil in a large flame proof casserole dish over high heat. Cook lamb, in batches, until seared.

2.Reduce heat to moderately low. Add remaining oil. Cook and stir onion and garlic for 5 minutes or until onion softens. Add spices; cook and stir for 1 minute or until fragrant. Return lamb to dish with stock and tomato. Bring to the boil. Remove from heat.

3.Bake, covered, for 2 hours and 15 minutes or until lamb is tender.

4.Meanwhile, Place couscous in a large heatproof bowl, stir in stock and butter. Cover with plastic food wrap: set aside for 5 minutes or until liquid is absorbed. Using a fork. fluff and separate grains Stir in mint, almonds and zest

5.Spoon couscous onto plates; top with lamb. Top with yogurt and coriander. Serve with lemon wedges.

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Ingredients

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