Lamb
Yes, you can make these meltingly tender lamb shanks that don't even try to resist your fork as you scoop up the richly flavoured meat. All you need to do is make time your friend with benefits and put it to work coaxing out deliciousness in this Moroccan-inspired dish. With minimal input upfront from you, this is hands-off cooking that pays big dividends.
Preheat oven to 180°C fan-forced. Dust lamb shanks in flour and season. Heat ½ the oil in a large, deep ovenproof frypan over medium-high heat. Add lamb and cook, turning, for 5–6 minutes or until golden brown. Cook in batches, if necessary. Remove and set aside.
Boil kettle. Peel and cut onion into wedges. Cut carrot and celery diagonally into 2cm slices. Dissolve stock cube in 375ml (1½ cups) boiling water.
Return pan to medium heat with remaining oil. Add onion, carrot and celery and cook, stirring, for 4–5 minutes or until softened. Stir through Not-So-Hot Harissa Mix.
Add tomato paste and pomegranate molasses and cook for 30 seconds. Return lamb shanks to pan with stock and bring to a simmer. Cover with a lid and transfer to oven for 2–2½ hours or until lamb is tender and falling off the bone.
When the lamb is almost ready, place couscous and currants in a heatproof bowl and cover with 185ml (¾ cup) boiling water. Cover with a plate or clean tea towel and set aside for 5 minutes or until water is absorbed. Fluff couscous with a fork. Roughly chop parsley and stir through couscous.
Divide couscous between bowls and top with lamb shanks and vegetables. Spoon over pan juices serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
