Recipe

Rosemary-scented lamb shanks with almond couscous

Jul 31, 1975 2:00pm
  • 25 mins preparation
  • 6 hrs cooking
  • Serves 4
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Ingredients

Rosemary-scented lamb shanks
  • 2 large brown onions (400g), unpeeled, chopped coarsely
  • 9 clove garlic, unpeeled, chopped coarsely
  • 1 1/2 cup (375ml) chicken stock
  • 1 1/2 cup (375ml) water
  • 6 stalks fresh rosemary
  • 8 french-trimmed lamb shanks (2kg)
  • 10克黄油
  • 2 teaspoon plain flour
Almond couscous
  • 3/4 cup (180ml) water
  • 3/4 cup (180ml) chicken stock
  • 1 1/2 cup (300g) couscous
  • 1/3 cup (45g) roasted slivered almonds
  • 1 cup fresh flat-leaf parsley, chopped coarsley

Method

Rosemaryscented lamb shanks with almond couscous
  • 1
    Preheat oven to 160°C (140°C fan-forced).
  • 2
    Combine onion, garlic, stock and the water in large deep baking dish; top with rosemary then lamb. Cover tightly with foil; cook 6 hours, turning lamb after 3 hours. Remove lamb from baking dish; cover to keep warm.
  • 3
    Meanwhile, make almond couscous. Bring the water and stock to a boil in medium saucepan. Remove from heat; stir in couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in nuts and parsley.
  • 4
    Using back of spoon, work butter into flour in small bowl. Strain juice from baking dish into small saucepan; discard solids. Skim fat from juice; discard fat. Bring juice to a boil. Reduce heat; whisk in flour mixture until sauce boils and thickens slightly.
  • 5
    Serve lamb with couscous and sauce.

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