If you are a lamb fan this will really get your mouth watering. It is a fusion of soft couscous, crispy almonds and succulent meat.
- Cook Time
- Prep Time
- Freshly ground black pepper to taste
- 4 lamb shanks (ask your butcher to knick each one in two places)
- 1 tablespoon cake flour or all-purpose flour
- Oil for frying
- 1 large onion, peeled and chopped
- 1 (14 oz) can chopped and peeled tomatoes
- 3 celery sticks, chopped
- 4 cloves garlic, finely chopped
- 2 cups red wine or chicken stock
- Handful of fresh oregano (chopped)
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 4 sprigs rosemary, needles removed
- 1 ounce fresh parsley chopped
- ½ teaspoon salt to taste
1. Grind black pepper over the lamb shanks, then dust with flour/cornflour.
2. Heat the oil in a frying pan and brown shanks.
3. While browning, place all the sauce ingredients into a food processor and blend until smooth.
4. Remove shanks from pan and place into a roasting dish.
5. Preheat the oven to 160C/350F.
6. Pour the sauce into the same pan that you used to brown the shanks and bring to the boil. Remove from
the heat and pour over the shanks. Cover the dish with foil or a lid.
9. Roast in the oven for 1½ hrs covered then uncover and roast for a further 1½ hours, basting every 30 minutes or so. If they aren’t getting brown and glazed, turn up the heat a little, but don’t let them dry out. If you feel they are getting too dry, replace the lid or foil.
Serve with Almond Couscous.