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Hugo has written several books, including Outdoor Feasts: Of Barbecues and Picnics
which is available from amazon.co.uk. |
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Braised Lamb Shanks with
Winter Cous Cous Salad
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| braised
lamb shanks |
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| 4 lamb shanks olive oil 4 cloves 4 cardamom pods 1 6cm stick cinnamon 2 onions, peeled and finely chopped 1 tsp sweet paprika 1 tsp hot paprika 2 tsp ground cumin Tomato Puree 3 garlic cloves, peeled and finely chopped 400g tin chopped tomatoes 1 litre chicken stock 2 carrots, peeled and very finely diced 2 sticks celery, peeled and very finely diced 2 turnips, peeled and very finely diced 400g cous cous 1 lemon |
In a saucepan large enough
to hold the shanks, heat four tablespoons of olive oil and brown them all
over, set aside. Add the whole spices to the hot oil and after 30 seconds,
add the onions and gently sauté for 10 minutes without colouring. Add the
paprikas and cumin and cook for a further two minutes. Add the tomato
puree, cook for five minutes taking care not to let anything burn - you
may need to remove the pan from the heat a little bit - and then add the
garlic. Add the tinned tomatoes, stock and the shanks. Gently bring to the
boil, lower the heat and simmer for one and a half hours, or until the
meat is tender. Blanch the diced vegetables in salted boiling water until just tender. Combine the couscous with 400ml of boiling water, stir and cover with a tea towel. Leave for five minutes and then fluff up with a fork, at the vegetables, six tablespoons of olive oil and the juice of the lemon. Season with salt and pepper. When the shanks are cooked, remove and keep warm. Skim off as much fat from the pan as you can using kitchen paper and reduce by one third. Serve the reduced sauce with the shanks and the couscous. |
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Hugo has written several books, including Outdoor Feasts: Of Barbecues and Picnics
which is available from amazon.co.uk. |
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|
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