Getting together during Easter is a breeze with this lip-smacking lamb recipe.
FOR THE LAMB SHANKS
15ml oil, plus extra for frying
45ml cake flour
6 small to medium lamb shanks
4 cloves garlic
2 red onions, peeled and cut
10ml tagine or harissa paste
1 (410g) tin chopped tomatoes
500ml lamb or beef stock
30ml fresh rosemary
FOR THE MINTED PEARL COUSCOUS
600ml vegetable stock or water
300g pearl couscous
100g frozen peas
15ml basil pesto
30ml fresh mint, finely chopped
salt and milled black pepper
FOR THE TOPPING
45ml fresh parsley, finely chopped
finely grated zest of 1 small lemon
45ml Panko breadcrumbs
salt and pepper
fresh herbs (we used sprigs of rosemary and pineapple sage flowers)
1. Preheat the oven to 160°C.
2. To make the lamb shanks, heat the oil in a large ovenproof casserole with a lid.
3. Mix the cake flour and paprika together and sprinkle over the shanks. Sear the shanks, in batches, until browned all over.
4. Remove the shanks from the casserole dish and set aside.
5. Return the dish to the stove, with a splash of oil and fry the garlic and onions over a low heat for 5–7 minutes, or until softened. Stir in the tagine or harissa paste and the tomatoes.
6. Return the lamb shanks to the casserole and cover with the stock and rosemary. Cover with the lid and bake for 2½–3 hours, or until the lamb is meltingly tender.
7. To make the minted pearl couscous, bring the stock or water to the boil and add the pearl couscous, simmer for 10 minutes and add the frozen peas.
8. Cook for 2 minutes and drain well. Transfer to a bowl and stir through the remaining ingredients. Set aside.
9. Mix the topping ingredients together. Transfer the shanks to a platter, sprinkle over the topping, and garnish with fresh herbs.
10. Reheat the couscous just before serving with the lamb.