Disclaimer: This is not a quick meal, you’ll need about 3,5 – 4 hours before supper time to prepare this meal. However, it’s ridiculously DELICIOUS!
WINTER LAMB SHANKS with COUSCOUS, GREEN BEANS and YOGURT
- 2 tablespoons coconut oil for frying
- 2 somewhat larger lamb shanks or 4 small ones
- 1 large onion
- fresh ginger root, (about the size of your thumb) peeled and finely chopped
- 1 heaped teaspoon of crushed garlic
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- black pepper and salt for seasoning
- 3 large carrots, peeled and sliced
- 2 large ripe tomatoes, blended
- stick cinnamon
- 1 heaped tablespoon honey
- 200gr lentils soaking in a cup of boiling water
- ±8 pitted dates, chopped finely, covered in boiling water
- 1 chicken stockpot
- 1 cup white wine
- In a medium oven-proof pot, brown the lamb shanks in the coconut oil, until they’re browned. Set aside on a plate.
- In the same pot, saute the onion until it’s soft. Then add in the ginger, garlic, cumin, ground coriander, salt and pepper. Fry for a few minutes.
- Add in the carrots and stir to allow spices to cover the carrots. Let it fry for a few minutes before adding the blended tomatoes.
- Stir in the cup of white wine and put the browned lamb shanks back into the pot. Cover the pot with the oven proof lid and bake in the oven for 2 hours at 160 – 180degC.
- After the two hours, remove from the oven and stir in the lentils and the water it was soaking in, the dates and stock with the water. Add more salt and pepper if need be. Add in the honey and the cinnamon stick.
- Stir all together and cover. Place into the oven again and bake for another 40 – 60 min or until the meat easily pulls away off the bone.
- Serve with couscous. (Prepare with a tablespoon of butter and season with salt and pepper) and veggies like green beans.
- Top off with yogurt mixed with chopped flat-leaf parsley.