Slow Cooked Lamb Shanks with Jewelled Couscous
Preparation time: 10 minutes
Cooking time: 2 hrs 40 minutes
Equipment: 4.5L rectangular glass casserole dish
A comfort food classic which is well worth the wait. A delicious balance of rich and hearty Moroccan flavours not only guaranteed to warm you up on a cold winter evening but also sure to become a firm family favourite.
1-2 tsp ground coriander
1⁄2 tsp dried chilli flakes
1 tbsp fresh rosemary, chopped Salt and pepper to taste
4 lamb shanks
2 tbsp vegetable oil
1 red onion, chopped
350g bag pre- diced butternut squash and sweet potato 400g can chopped tomatoes
200ml red wine plus 50ml water
250ml hot vegetable stock
5 tbsp olive oil
110g pack pomegranate seeds
Preheat the oven to Gas 3, 170 C. Mix the coriander, chili, rosemary and seasonings together, scatter over the lamb and rub in. Heat the oil in a large frying pan and brown the lamb on all sides. Place into the Pyrex Essentials 4.5L rectangular glass casserole. Add the onion, squash and potato to the frying pan and cook for 2-3 minutes. Stir in the tomatoes and wine mixture and bring to the boil. Pour over the lamb shanks, cover with the lid and cook for 2 – 2.5 hours (depending on the size of the shanks) until the lamb is tender.
Place the couscous in a bowl and pour over enough hot stock to just cover. Leave to swell and absorb the liquid. Stir in 3 tbsp olive oil and the pomegranate seeds.
Turn the lid of the casserole over and place back on top of the lamb drizzle 1-2 tbsp olive oil into it, add the couscous and cover with foil. Cook in the oven for a further 15 minutes until the couscous is heated through.
Serve with the lamb.
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