Preparation: 20 minutes
Cooking: 2 hours, 30 minutes
- 4 lamb shanks
- 2 onions, sliced
- 1 cup white wine
- 3 cups chicken stock
- 1 cup pearl couscous*
- 1 cup frozen peas, rinsed
- Juice and zest of 1 lemon
- 1/4 cup mint leaves, chopped
- Dressed baby kale leaves, to serve
*Pearl couscous, or Israeli couscous, is small, round pasta balls, much bigger than regular couscous. It is available from supermarkets or delicatessens.
- Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Brush the shanks with olive oil and cook for 8 minutes or until coloured all over.
- Transfer the shanks to a plate and add the onions to the casserole. Cook for 2 minutes or until coloured then add the shanks back in with the wine and stock. Bring up to the boil, cover and place in the oven for 2 1/4 hours or until very tender.
- Add the couscous, making sure it is all immersed in the liquid. Cover and cook for 15 minutes, adding the peas for the last few minutes.
- Stir in the lemon zest and mint. Season with salt and pepper and add lemon juice to taste. Serve with a side dish of dressed baby kale leaves.
For a gluten free option you could substitute the couscous with cooked beans or lentils. For a savoury hit, try sprinkling the cooked couscous with some grated pecorino or parmesan cheese.
For more great inspirational winter recipes visit www.beefandlamb.com.au