Braised Lamb Shank with Couscous and Dried Fruit
Organic Delicious Healthy Creations
: by Chef Honoré Gbedze
Ingredients ,6 medium lamb shanks ,2 large shallots, 2 large carrots, 1 medium eggplant
1 tablespoon of chopped garlic,1 tablespoon of ginger,1 large red, green, yellow bell pepper
½ cup of dried cranberry & raisins mixed,1 teaspoon of butter, 4 cups of medium grain of couscous
1 tea spoon of tomato paste,1 large fresh tomato,1 teaspoon of fresh thyme and rosemary chopped
1 glass of white wine,1 teaspoon of French mustard,Chopped fresh parsley,Salt and pepper to taste
Marinade & Method
Marinate the lamb shanks overnight by mixing the fresh herbs, mustard, garlic and ginger, pour the white wine over top of the lamb and let rest in the fridge overnight if possible.
Remove the lamb from the marinade and pan sear it quickly in a pan until it is a beautiful golden brown color. Transfer the lamb shank to a roasting pan pour the marinated liquid over the lamb, cover the pan with tin foil and bake in 350˚F oven for about 1h:30min and verify the tenderness.
Cut the tomato into medium cubes and add to the roasting pot along with the tomato paste.
Cut the remaining vegetables into medium sized cubes and add to the pan mix together carefully.
Let all cook uncovered for about 25 minutes. Verify the seasoning, add salt and pepper as required.
Add the parsley as garnish.
Couscous
In another clean oven safe pot or dish mix the couscous with butter, finely chopped shallots and pour ½ cup of hot water over mixture and mix until all grains are moist, cover it with tin foil. Bake in 300˚F oven. Check every 10 minutes and add a few drops of hot water and mix until water is dissolved and couscous is all fluffy and soft. Add the dried fruit in the last minute mix all together.
Verify all seasonings and serve.
Bonne Appétit
Chef Honoré Gbedze .
