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Braised lamb shanks with pearl couscous, peas and mint

Braised lamb shanks with pearl couscous, peas and mint

Serves

4

Prep Time

20

Cook Time

150

Ingredients

4 Lamb shanks

2 Onions, sliced

3cups Chicken stock

1 cup Pearl coucous*

1 cup Frozen peas, rinsed

Juice and zest of 1 lemon

¼ cup Mint leaves, chopped

Dressed baby kale leaves, to serve

*Pearl couscous are small, round pasta balls, much bigger than regular couscous. It is available from supermarkets or delicatessens.

Method

  • 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 stock. Bring up to the boil, cover and place in the oven for 2 ¼ 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.

Tips

  • 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.
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