Description
From starchefs
Ingredients
- Lamb Shanks
- Carrot
- Celery
- Onion
- Bouquet Garni
- Dry White Wine
- Extra Virgin Olive Oil
- Cumin Seed
- Flour
- Tomato Paste
- Rosemary
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
- Couscous
- Chicken Stock
- Almonds
- Golden Raisins
- Dried Apricot
- Parsley
- Mint
Instructions
- Season the shanks with salt, pepper and cumin
- In a saut pan, heat vegetable oil on high heat and brown the shanks on all sides
- Remove from pan and set aside
- Using the same pan, heat two tablespoons of olive oil, add diced vegetables and cook until browned
- Add flour and cook for about 5 minutes
- Add wine and simmer, reducing liquid by half
- Put shanks in a large pot
- Add the liquid with vegetables, tomato paste, and bouquet garni
- Cover shanks with water and season with salt and pepper
- Let simmer for about 1 1 / 2 hours, or until the shanks are very tender and the meat can be easily separated from the bone
- Just before serving, place rosemary and 4 remaining garlic cloves in a mortar and make a paste
- Add mixture to the sauce
- Couscous:
- In a large bowl, mix couscous with olive oil, almonds and dried fruits
- Bring chicken stock to a boil, pour stock over the couscous, cover, and allow to sit for 20 minutes, undisturbed
- Using a large fork, fluff couscous and sprinkle with herbs before serving