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Lamb shanks with apple and almond couscous
Lamb shanks with apple and almond couscous
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Prep Time:
25 minutes
Cook Time:
255 minutes
Total Time:
280 minutes
Enhance lamb with tangy apples in a spiced tomato sauce. Pair with couscous mixed with Royal Gala apples, raisins, and almonds - a quintessential Moroccan delight.
Ingredients:
  • 40g (1/4 cup) plain flour
  • 4 large (or 8 small) lamb shanks
  • 36.40 gm olive oil
  • 2 brown onions, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 20.00 gm Middle Eastern Spices (Harissa)
  • 1L (4 cups) beef stock
  • 1 x 400g can diced tomatoes
  • 3 strips lemon rind, white pith removed
  • Pinch of saffron threads
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • 2 large Gala apples, quartered, cored, thinly sliced
  • 60ml (1/4 cup) fresh lemon juice
  • 50g (1/2 cup) flaked almonds
  • 95g (1/2 cup) raisins
Instructions:
  • In a large bowl, season flour with salt and pepper. Add lamb shanks and coat them evenly. Shake off any extra flour.
  • In a large saucepan over medium-high heat, heat half of the oil. Brown half of the lamb shanks for about 5 minutes, turning occasionally. Transfer to a plate and repeat with the remaining lamb shanks, reheating the pan between batches.
  • Pat the pan with a paper towel. Heat the remaining oil over medium heat. Sauté onion and garlic for 4 minutes until soft. Stir in the spice mix. Pour in the stock, add tomato, lemon rind, and saffron, then bring to a boil. Add lamb shanks, reduce heat, cover, and simmer for 1 to 1 1/2 hours until lamb is tender and falling off the bone.
  • Plate the lamb shanks, cover with foil to keep warm. Boil the sauce uncovered for 30 minutes until thickened. Return lamb shanks to the pan and stir until heated through.
  • For the apple & almond couscous, simply pour boiling water over couscous in a bowl and cover for 5 minutes. Fluff the grains with a fork and add apple, lemon juice, almonds, and raisins.
  • Serve the apple & almond couscous on plates and arrange the lamb shanks on top with the sauce.

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