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Lamb shanks with giant couscous salad

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Lamb shanks with giant couscous salad

Lamb shanks

Ingrédients:

1/2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground coriander

50g olive oil

1 tsp ras-el-hanout (Moroccan ground spice mix)

20g sherry vinegar

5 g dijon mustard

1 tsp spice mix (above)

2 lamb shanks

2 springs rosemary

700g lamb stock (original recipe calls for 1.5kg)

200g giant couscous

1 onion, finely diced

1 1/2 tsp spice mix (above)

1/2 tbsp ras-el-hanout

salt

olive oil

5g parsley leaves, roughly chopped

1 sprig mint, roughly chopped

1 sprig basil leaves, roughly chopped

1 pomegranate, deseeded.

Method:

 

For spice mix, mix the ground spices together thoroughly.

For vinaigrette, gently heat 10g olive oil in a small saucepan with the ras-el-hanout for 3-4 mins. Remove from heat

and whisk in remaining olive oil, sherry vinegar, mustard and 1 tsp of spice mix. Set aside

For the lamb, Heston recommends cooking the lamb with 1kg of stock for 4 hours in the oven at 100C which takes

wayyyy too much time. I cooked the lamb shanks in 500g stock and cooked in a pressure cooker for 40 mins. Allow to

cool at room temperature. When cool, shred meat and set aside. NOTE: Do NOT be tempted to shred the meat when

it is still hot, this dries out the meat and makes it stringy.

Reduce stock to 200g over high heat or if you’re short for time like me, measure out 200g of the stock and cheat by

adding a stock cube and use the remaining  stock (slightly less than 300g) to cook your couscous later. Remove from

heat and put in the rosemary sprigs to infuse for 10 mins. Strain and discard rosemary.

Add reduced stock to shredded lamb and sprinkle with ras el hanout and 1 tsp of spice mix.

Saute onions with a bit of olive oil until tender (7-10 mins), sprinkle with 1/2 tsp spice mix and season with a bit of

salt.

Coat the bottom of saucepan with a thin layer olive oil, add giant couscous and saute over medium heat until the

grains are golden (about 7-10 mins.) stirring constantly. Then add 500g lamb stock and bring to a boil. Cook for 6-7

minutes until al-dente then drain. Mix couscous with vinaigrette

To serve, mix couscous, lamb, sauteed onions and most of pomegranate seeds and chopped herbs (save some for

garnishing each plate). Season with salt and pepper to taste. Plate and sprinkle on remaining pomegranate seeds and

herbs.

 

Source:  beammeupbiscotti.wordpress.com

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