SLOT 41 – LAMB SHANK

– 12 Lamb shanks
– Harissa paste
– Apricots
– Red wine
– 4 tomatoes
– Tomato paste
– Chicken stock
– Veg stock
– White onion
– Red onion
– Aubergine
– Red pepper
– Green pepper
– Courgette
– Raisins
– Cous cous
– Chopped tomatoes
– Harissa paste
– Almonds
– Pomegranate seeds
– Arrowroot
– Chickpeas
– Cinnamon
– Fennel seeds
– Coriander
– Cumin

3-4 HOURS PRE COOKING TIME

PRE COOKED LAMB SHANK
– Place 12 lamb shanks in deep tray and add 2 tbl spoons of harissa paste, 4 diced tomatoes, 1 diced white onion, 1 tbl spoon of garlic, 2 tsp coriander, 2 cumin, 2 cinnamon, 2 fennel seeds, 1 tbl spoon tomato paste, 2 tbl spoon tomato puree and a handful of dried apricots good glug of red wine.
– Mix well and cover with water.
– Cover with foil and place in oven at bottom of 225oC oven for 3h (if defrosted) 4h (if frozen) cook until meat is just falling from the bone.
– When cooked, remove shanks from juice and split into two tubs. 1 tubs makes one batch of sauce.
– Allow to cool so fat can settle.
– Remove fat and pour liquid into pan, and Blitz. Bring to boil, then add 1 tbl spoon of harissa, 1 tbl spoon veg stock, 3 tins of chickpeas, and 1 lg tin chopped tomatoes. – – Thicken with arrowroot.

Cous Cous:
– Place 1 pkt of cous cous into sml bowl, add a tbl spoon of turmeric, add a splash of olive oil, and mix well.
– Boil kettle and add 1 tbl spoon of veg stock, mix well. Pour over cous cous till just covered, cling film bowl and set aside.
– Dice 1 red and green pepper, 1 aubergine, 1 courgette, 1 red onion and place on shallow tray, drizzle with olive oil, garlic and sprinkle with oregano, roast in oven 200oC for 10-15 minutes. Remove and cool.
– Remove film from cous cous and break up by rubbing with hands until the individual grains have broken up.
– Add cooled veg mix, dice 10 apricots and add a large hand full of raisins, mix well.
– Cover shank in sauce and re-heat in oven for 25-30 minutes
– Re-heat cous cous in pan with little water, ensure its dry.
– Serve as per photo, with flaked almonds, pomegranate and fresh mint in a bowl.