Lamb shanks on a bed of couscous is a hearty winter’s meal.
Ingredients
- 1 tablespoon olive oil
- 4 lamb shanks
- 2 brown onions, cut into wedges
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground paprika
- 1/4 cup chopped preserved lemon rind
- 1 litre (4 cups) Massel chicken style liquid stock
- 2 tablespoons honey
- 500g frozen broad beans, thawed, peeled
- Steamed couscous, to serve
- Fresh mint, to serve
Method
- Step 1Heat oil in a large flameproof casserole pan over medium-high heat. Add lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Add the onion, cumin, coriander, cinnamon, ginger and paprika and cook, turning occasionally, for 1-2 minutes or until aromatic. Add the preserved lemon rind and stock and bring to a simmer. Reduce heat to very low and cook, covered, for 2 hours or until lamb is tender and almost falling off the bone. Remove from heat.
- Step 2Add the honey and stir to combine. Taste and season with salt and pepper. Add the broad beans and stir to combine.
- Step 3Spoon couscous among serving bowls. Top with shanks, sauce and mint leaves.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1489 kj
Energy
16g
Fat Total
5g
Saturated Fat
5g
Fibre
32g
Protein
94mg
Cholesterol
1119.63mg
Sodium
15g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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