Quick & Easy

Rosemary-scented lamb shanks with almond couscous

rosemaryscented lamb shanks with almond couscous
6H 25M


Rosemary-scented lamb shanks
Almond couscous


Rosemaryscented lamb shanks with almond couscous

1.Preheat oven to 160°C (140°C fan-forced).
2.Combine onion, garlic, stock and the water in large deep baking dish; top with rosemary then lamb. Cover tightly with foil; cook 6 hours, turning lamb after 3 hours. Remove lamb from baking dish; cover to keep warm.
3.Meanwhile, make almond couscous. Bring the water and stock to a boil in medium saucepan. Remove from heat; stir in couscous. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in nuts and parsley.
4.Using back of spoon, work butter into flour in small bowl. Strain juice from baking dish into small saucepan; discard solids. Skim fat from juice; discard fat. Bring juice to a boil. Reduce heat; whisk in flour mixture until sauce boils and thickens slightly.
5.Serve lamb with couscous and sauce.

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