Shanks

Ingredients

2 lamb shanks

1 red onion

1 carrot

2 celery stalks

½ beef stock cube *

2 tsp Not-So-Hot Harissa Mix *

50g tomato paste

40g pomegranate molasses

120g couscous

10g dried currants *

1 bunch parsley

* Extra supplied, measure amount

Directions

1

BROWN LAMB SHANKS

Preheat oven to 180°C fan-forced. Dust lamb shanks in flour and season with ½ teaspoon salt flakes and pepper. Heat ½ the oil in a large, heavy based deep ovenproof frypan over medium-high heat. Add lamb and cook, turning, for 5–6 minutes or until golden brown. Cook in batches, if necessary. Remove and set aside.

PREPARE VEGETABLES

Boil kettle. Peel and cut onion into wedges. Cut carrotand celery diagonally into 2cm slices. Dissolve stock cube in 375ml (1½ cups) boiling water.

COOK VEGETABLES

Return pan to medium heat with remaining oil. Add onion, carrot and celery and cook, stirring, for 4–5 minutes or until softened. Stir through Not-So-Hot Harissa Mix.

SLOW COOK LAMB

Add tomato paste and pomegranate molasses and cook for 30 seconds. Return lamb shanks to pan with stockand bring to a simmer. Cover with a lid and transfer to oven for 2–2½ hours or until lamb is tender and falling off the bone.

COOK COUSCOUS

When the lamb is almost ready, place couscous and currants in a heatproof bowl and cover with 180ml (¾ cup) boiling water. Cover with a plate or clean tea towel and set aside for 5 minutes or until water is absorbed. Fluff couscous with a fork. Roughly chop parsley and stir through couscous.

PLATE UP

Divide couscous between bowls and top with lamb shanks and vegetables. Spoon over pan juices serve.