Home > Recipes > Lamb shank recipes > Lamb shanks with lemon couscous

Lamb shanks with lemon couscous

Name: Lamb shanks with lemon couscous
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 2 tsp cumin seeds; 1 tbsp fennel seeds; 3cm piece fresh ginger, chopped; 4 garlic cloves, chopped; 2 tbsp olive oil; 4 lamb shanks, about 450g each; 2 large onions, cut into wedges; 2 tbsp Belazu Rose Harissa (from major supermarkets); 400g can chopped tomatoes; 500ml chicken or lamb stock, hot; 1 cinnamon stick; For the couscous; 250g couscous; 300ml vegetable stock, hot; 3 tbsp each finely chopped fresh mint and coriander; 2 Belazu preserved lemons (from major supermarkets), halved, deseeded and finely chopped; 15g butter

Published: 30 Nov 07
Updated: 18 Mar 24

This lamb shank recipe stews in the oven for two hours until tender and juicy. Serve over lemony couscous for a hearty winter dinner.

Easy
December 2007

Test kitchen approved

Serves 4
Ready in about 3 hours

This lamb shank recipe stews in the oven for two hours until tender and juicy. Serve over lemony couscous for a hearty winter dinner.

Nutrition: per serving

Calories: 763kcals
Fat: 35.9g (3.1g saturated)
Protein: 73.1g
Carbohydrates: 44.2g (7.6g sugar)
Salt: 1.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tsp cumin seeds
1 tbsp fennel seeds
3cm piece fresh ginger, chopped
4 garlic cloves, chopped
2 tbsp olive oil
4 lamb shanks, about 450g each
2 large onions, cut into wedges
2 tbsp Belazu Rose Harissa (from major supermarkets)
400g can chopped tomatoes
500ml chicken or lamb stock, hot
1 cinnamon stick

For the couscous

250g couscous
300ml vegetable stock, hot
3 tbsp each finely chopped fresh mint and coriander
2 Belazu preserved lemons (from major supermarkets), halved, deseeded and finely chopped
15g butter

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 160°C/ fan140°C/gas 3. Crush the spice seeds and a good pinch of salt in a pestle and mortar, add the ginger and garlic and work to a rough paste. Set aside.
Heat the oil in a large casserole over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
Reduce the heat to medium. Add the onions and cook for 5 minutes. Stir in the spice paste and harissa, cook for 1 minute, then add the tomatoes and stock. Return the lamb shanks to the casserole and stir. Bring to the boil and add the cinnamon. Cover and bake in the oven for 2 hours, until the lamb is very tender.

Just before serving, put the couscous in a bowl and pour over the stock. Cover and stand for 5 minutes. Fluff up with a fork and stir in the herbs, lemons and butter. Season and serve with the lamb shanks and sauce.