Name: Rosemary-scented lamb shanks with almond couscous
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 4
Ingredients: Rosemary-scented lamb shanks; 2 large brown onions (400g), unpeeled, chopped coarsely; 9 clove garlic, unpeeled, chopped coarsely; 1 1/2 cup (375ml) chicken stock; 1 1/2 cup (375ml) water; 6 stalks fresh rosemary; 8 french-trimmed lamb shanks (2kg); 10 gram butter; 2 teaspoon plain flour; Almond couscous; 3/4 cup (180ml) water; 3/4 cup (180ml) chicken stock; 1 1/2 cup (300g) couscous; 1/3 cup (45g) roasted slivered almonds; 1 cup fresh flat-leaf parsley, chopped coarsley

Ingredients

Rosemary-scented lamb shanks

2 large brown onions (400g), unpeeled, chopped coarsely

9 clove garlic, unpeeled, chopped coarsely

1 1/2 cup (375ml) chicken stock

1 1/2 cup (375ml) water

6 stalks fresh rosemary

8 french-trimmed lamb shanks (2kg)

10 gram butter

2 teaspoon plain flour

Almond couscous

3/4 cup (180ml) water

3/4 cup (180ml) chicken stock

1 1/2 cup (300g) couscous

1/3 cup (45g) roasted slivered almonds

1 cup fresh flat-leaf parsley, chopped coarsley

Method

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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