Braised lamb shanks with pearl couscous, peas and mint

Serves

Prep Time

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.

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.

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.