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Lemon Lamb Shanks with Couscous

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Lemon Lamb Shanks with Couscous

The inspiration for this lamb dish might come from the warm climes of northern Africa but nothing could be more satisfying on a cold winter's night.

Preparation time:
20 minutes
Cooking time:
135 minutes
Total time:
2 hours 35 minutes 60 minutes 60 minutes 35 minutes
Serves:
 2

Ingredients

  • Couscous
  • 150g couscous
  • 10g butter
  • ¼tsp salt
  • 25g toasted almonds, roughly chopped
  • ¼ tsp ground cinnamon
  • 1 tbsp flat-leaf parsley, roughly chopped
  • 1 tbsp mint, chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • A pinch Saffron
  • 15g butter
  • 2 small preserved lemons, flesh discarded and rind cut into thick strips
  • 2 lamb shanks
  • 2 garlic cloves

Method

  1. Place each shank on a large, double piece of foil. Grind the garlic, coriander, cumin and saffron in a pestle and mortar; season, then rub over the lamb. Dot the butter and preserved lemon between the shanks; lift the foil, scrunching to make two parcels.
  2. Bring the water in the steamer to the boil. Steam the parcels, covered, on a medium heat, for 2 hours 15 minutes; add more water if necessary. Remove from the heat.
  3. Put the couscous in a bowl. Melt the butter in 200ml boiling water, stir in the salt, then pour into the couscous. Cover with a clean tea towel and leave for 10 minutes, then fork through the other ingredients. Unwrap the lamb; keep the juices to spoon over the lamb and couscous before serving.

Drinks recommendation

Great Syrah wine has an exoticism that is just right with this lamb dish.

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Nutritional Info

Typical values per serving:
Energy 703.0kcal
Sugars 1.2g
Fat 39.2g
Saturated Fat 16.2g
Salt 1.3g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in December 2007