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Slow-cooked lamb shank couscous

Name: Lamb shank couscous recipe
Yield: 8
Ingredients: 2 large onions, cut into 1.5cm rings; 50g butter, softened; 6 garlic cloves, crushed; 2 tsp ground cumin; 1 tsp ground coriander; 20.00 ml finely chopped thyme leaves; 50.00 ml extra virgin olive oil; 6 lamb shanks; 600g couscous; 375ml water; 400g can chickpeas, rinsed, drained; 75g currants; 30.00 ml ground cumin; 4.00 tsp ground coriander; 120g long red chillies, chopped; 10 garlic cloves; 1 tsp ground cinnamon; 1 large bunch coriander, including roots, chopped, plus extra coriander sprigs, to serve; 40.00 ml mint leaves; 1 tsp white pepper; 125ml olive oil; 20.00 ml extra virgin olive oil; 1 onion, finely chopped; 2 bay leaves; 20.00 ml ground cumin; 1 tsp ground turmeric; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 2L chicken stock; 500g carrots, sliced

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Slow-cooked lamb shank couscous

Credit: Brett Stevens

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by Lucy Nunes

Delicious Team

Jun 27, 2024

Recipe note: Begin this recipe 5 hours ahead. You’ll need a large stockpot.

2 large onions, cut into 1.5cm rings
50g butter, softened
6 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tbs finely chopped thyme leaves
2 1/2 tbs extra virgin olive oil
6 lamb shanks
3 cups (600g) couscous (see notes)
1 1/2 cups (375ml) boiling water
400g can chickpeas, rinsed, drained
1/2 cup (75g) currants

Harissa

1 1/2 tbs ground cumin
2 tsp ground coriander
120g long red chillies, chopped
10 garlic cloves
1 tsp ground cinnamon
1 large bunch coriander, including roots, chopped, plus extra coriander sprigs, to serve
2 tbs mint leaves
1 tsp white pepper
1/2 cup (125ml) extra virgin olive oil

Vegetable stock

1 tbs extra virgin olive oil
1 onion, finely chopped
2 bay leaves
1 tbs ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground ginger
1/2 tsp ground cinnamon
2L chicken stock
500g carrots, sliced
200g turnip, quartered or cut into wedges
500g zucchini, halved lengthways, sliced
1 tsp smoked paprika

Method

1.

Preheat oven to 240°C/220°C fan-forced.
2.

Place onion rings in the base of a baking dish. Combine the butter, garlic, spices, thyme and 1 tbs oil in a small bowl and season. Using hands, rub butter mixture all over shanks and place in prepared dish. Roast for 20 minutes. Cover tightly with foil. Reduce oven to 160°C/140°C fan-forced and roast for 4 hours. Increase oven to 200°C/180°C fan-forced. Remove foil and roast for 30 minutes until well browned and caramelised.
3.

Meanwhile, for the harissa, toast the cumin and coriander in a small frypan over medium heat for 2-3 minutes until fragrant. Transfer to a food processor with all the remaining ingredients except for the oil. Add 1/2 tsp fine salt and whiz until finely chopped. With the motor running on low, add the oil and whiz until a rough paste.
4.

For the stock, heat the oil in a large stockpot over medium-high heat. Cook the onion and bay leaves, stirring occasionally, for 5 minutes until softened. Add the spices and stir for 30 seconds, then add the stock and bring to the boil, scraping bottom of pan with a spoon. Add carrot and turnip and simmer, covered, for 15 minutes. Add zucchini and simmer, covered for 5 minutes. Add smoked paprika, stir and check seasoning.
5.

Place the couscous in a large heatproof bowl with the remaining 11/2 tbs oil and a good pinch of salt flakes. Stir to coat grains in oil. Add boiling water and stir with a fork until water is absorbed. Cover and stand for 5 minutes. Fluff up grains with a fork.
6.

Close to serving, place chickpeas and currants in separate small serving bowls. Ladle some hot stock over each.
7.

Transfer hot couscous to a large serving plate. Top with roasted onion, lamb and extra coriander. Serve with chickpeas, currants, harissa and stock alongside.

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Recipe Notes

The harissa makes 400ml. Store in a jar, covered with a thin layer of oil, in the fridge for up to 1 month. You can buy harissa from supermarkets and delis, but freshly made is superior.