Moroccan spiced lamb shanks with date and roasted almond couscous

Moroccan spiced lamb shanks with date and roasted almond couscous

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
3 tablespoons olive oil
4 large french-trimmed lamb shanks
50g plain flour
sea salt and freshly ground black pepper
2 large onions, thinly sliced
1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 litre chicken stock

Couscous

Quantity Ingredient
400g instant couscous
20g butter
2 teaspoons vegetable oil
80g blanched almonds
200g dates, pitted and sliced
1 small handful coriander, chopped, whole leaves to serve
sea salt

Method

  1. Preheat the oven to 170°C.
  2. Heat 2 tablespoons of the oil in a heavy-based ovenproof casserole dish over medium–high heat. Toss the lamb shanks in flour seasoned with salt and pepper and cook until the lamb is browned all over. Transfer to a plate.
  3. Reduce the heat to low–medium, add the remaining oil to the dish and cook the onion, until softened. Add the spices and cook a further 30 seconds, or until fragrant. Return the shanks to the dish and add the stock. Cover and cook in the oven for 2 hours, or until the shanks are tender and the meat is almost falling off the bone.
  4. To prepare the couscous, combine the couscous with 2 cups boiling water and the butter in a medium-sized heatproof bowl. Cover with plastic wrap and set aside for 10 minutes.
  5. Heat the oil in a small frying pan over medium heat. Add the almonds and cook for 2–3 minutes, or until golden-brown. Transfer to paper towel to drain.
  6. Fluff the couscous with a fork to separate the grains. Add the almonds, dates and coriander, and stir to combine. Season with salt.
  7. Serve the lamb shanks on a bed of couscous, spoon over some of the sauce and sprinkle with a little more coriander.
Tags:
Great
Pub
Food
Rachael
Lane
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