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CDWM SA - Ep.13 - Yvette's - Main

Yvette’s Lamb Shank & Roast Veg Couscous

Ingredients

Serves: 4-6 people

Preparation time: Lamb 4 hrs, Couscous 30 min

Lamb shank

  • 6 lamb shanks
  • 1 bottle red wine
  • 500 g carrots and onions
  • 1 lamb stock cube
  • dash olive oil
  • rosemary
  • garlic
  • bay leaves

Roast veg couscous

  • 1 kg couscous
  • 200 g nuts
  • 500 g mixed vegetables of choice
  • olive oil
  • 4 tbsp butter
  • 200 g feta cheese
  • salt and pepper, to taste

Preparation method

Lamb shank

  • Brown lamb, to seal. Set aside.
  • In pan, heat olive oil, add onions, carrots, bay leaves, some rosemary and garlic. Cook thoroughly.
  • Add lamb, red wine and stock. Cook on slow heat 2 1/2 hrs.

Roast veg couscous

  • Boil water, add butter, salt and pepper. Add couscous and leave to absorb.
  • Roughly chop veg, lay in oven dish, drizzle with olive oil and sprinkle with salt and pepper. Roast.
  • Add veg to couscous and mix.
  • Top with crumbled feta and nuts.