Moroccan Inspired Lamb Shanks with Sumac Onions, Golden Cous Cous & Pomegranate

4 lamb shanks

2 tbsp vegetable oil/ rapeseed oil

4 tbsp harissa pasta

4 tsp cumin

4 tsp honey

150mls tomato passata

Zest ½ orange

½ tsp cinnamon

500mls chicken stock

 

2 small mugs cous cous

2 small mugs of boiling water

1 chicken/vegetable stock cube

Zest ½ orange

1 small red onion

200g spinach ( wilted ) or greens like rocket/watercress

1 medium sweet potato

1 tbsp oil

1 tsp cumin

½ tsp salt

¼tsp turmeric (ground)

Pinch of cinnamon

100g feta (optional)

 

Sumac Onions

2 medium red onions

2 tsp sumac

½ tsp salt

2tbsp red wine vinegar

2 tbsp olive oil

Optional: 2 tsp chopped fresh parsley

200g feta

4 tbsp fresh parsley (or a mix of parsley, dill & mint)

1 pomegranate

 

 

1. Preheat the oven to 180? fan oven. Warm the oil in a large pan. Add in the shanks and brown off on all sides. This will take about 10 minutes. Transfer to a large oven proof tray.

2. Dollop a tbsp of harissa paste on each, smear around using the back of a spoon. Sprinkle with cumin and drizzle with honey. Spread out, as evenly as possible.

3. Pour the tomato passata and stock into the roast tray (oven-proof dish ). Add in garlic and an onion. Zest in  ½ orange & drop in a cinnamon stick.

4. Cover tightly with 1 or two layers of foil. Seal very well around the edge. Cook for 3 hours. Remove the foil, check. It should be failing away from the bone. If not, re-cover with new foil and pop in another 40 minutes or until melting and falling off the bone (times will vary slightly depending on the size of the shanks)

5. Remove the shanks, cover and allow to rest. Take the sauce and pass through a sieve or blitz to form a smooth sauce. Taste for seasoning.

For the Sumac Pickled Onions:

1. Peel and thinly slice 2 small/medium red onions.

2. Sprinkle on the sumac and sea salt. Massage and allow to sit for 5 minutes.

3. Drizzle over the olive oil and the vinegar. Combine well. Cover and allow to sit for at least 30 minutes.  Transfer to an airtight, sealable container and they should keep for up to 2 weeks in the fridge.

4. Optional is to sprinkle in chopped fresh flat-leaf parsley.

 

1. Peel and dice the sweet potato. Place into a baking tray. Sprinkle with oil, cumin and sea salt.

2. Roast until tender for about 40 minutes.

3. To wilt the spinach: place the washed spinach in a pan with a tsp of butter, or a tsp water and wilt down until soft, ( but not to mush )

4. Pour 1 small mug of cous cous in a large bowl. Boil the kettle. While the kettle boils, zest in the orange and squeeze in the juice. Sprinkle in the turmeric and a pinch of cinnamon.

5. When the kettle boils, make the stock. As fast (and safely) as possible, pour the boiling stock over the cous cous. Stir quickly and cover immediately with cling film. Allow to sit sealed for 10 minutes until all the liquid has been absorbed. Remove the cling film.

6. Fluff with a fork, toss in the wilted spinach, the cumin roast sweet potato and the fresh herbs. Taste for seasoning and adjust as needed. Sprinkle in feta.  

 

• Sharing Platter Style

• Spoon the couscous on the base of a large serving platter. Use the back of a spoon to flatten small hollows. Sprinkle over some fresh greens (watercress & rocket)

• Sit the lamb shanks on top of the hollows. Neatly pour some of the sauce over the top of each shank only

• Sprinkle the sumac onions over the top

• Garnish with pomegranate arils and some fresh mint, parsley of dill or a combination of all three