Let me be honest and ask you all, How many of you were eagerly waiting for the May Bank holiday after the Easter break? I was one of them for sure. Life is London is getting so hectic as the business is booming plus the regular Tube strikes to add to the common mans agony is going add to your stress life for sure. I was so stressed for a last couple of weeks that these short term holidays are just a blessing along with Sun God being generous this weekend I have no more to complaint but enjoy this beautiful precious moments of life.
Well, tomorrow is not going to be a good day for sure, as I wake up to the dawn of people stuffed buses due to the Tube strike for 72 hours and catching up with 3 days of work, not only me but most of the Londoner’s out they will be hit hard with this reality. Am not too sure why am I complaining a lot today, I guess you need to blame it on the hormones. Having said that, for those who know me well, am not a big fan of meat and I avoid eating meat as much as possible. After watching the Earthlings video on you tube I realised as humans how cruel we are towards these poor creatures who cannot even express themselves. This motivated me to eat more of greens and avoid animal or any animal based products. However yesterday I had cravings for lamb shank, (blame it on the hormones) and guess what, I forgot all about Earthlings and prepared a very versatile Lamb Shank dish. I hope you enjoy this dish as much as I did, but let me warn you as you might end up with a lot of dish to wash.
Ingredients for the Lamb Shank :
- 2 Lamb shanks about 750 grms
- 2 onion sliced
- 2 cloves of garlic chopped
- 1/4 tsp of tumeric
- 1 tbsp of harrissa
- 1 tbsp of ras-el-hanout ( you will find this in Middle Eastern stores. I bought mine from Whole Foods in Kensington)
- 1/2 tsp of powdered ginger
- 1/2 tsp of Hungarian paprika
- 1/2 tsp of cumin powder
- 1/4 tsp of crushed black pepper
- 2 large chopped tomatoes
- 1 tbsp of running honey (I used Manuka honey)
- A few strands of saffron
- Chicken/Vegetable stock 1 cube
- Salt and pepper powder to marinate the lamb
- Olive Oil
- Chopped Almonds for garnish
Ingredients for the Couscous
- 2 cups of Water for 1 cup of wholemeal couscous
- Olive oil 1 tbsp
- chopped mint, flat leaf parsley and basil a handful
- quarter of a fresh pomegranate seeds.
- 10 pistachios chopped
- juice of half lime
- Salt to taste.
- Wash the lamb and place it in a bowl, add the salt and pepper and rub it in the shanks.
- Heat a large non-stick pan until smoking hot, add the olive oil and sear the lamb shanks for 2-3 minutes or until golden brown on each side.
- Take the lamb off, reduce the heat and fry the onion and garlic until golden brown, add a little oil at this stage if you this the onions are burning.
- To this add the the spices and the honey under the lamb shanks ingredients and fry of about a minute or until you get the aroma of the spices. Place the lamb shanks back into the pan and add the tomatoes. Cook until the tomatoes have turned soft.
- In the meanwhile preheat the oven to 170 C. Once the oven is preheated, transfer the Lamb Shanks and all the cooked spices into a ovenproof dish, cover a cook for at least 2 hours or until the lamb is well done.
For the couscous
- Boil water in a sauce pan and add the couscous, allow it to cook until all the water is absorbed. Mix it thoroughly adding a little olive oil and let it cool.
- In a bowl add the chopped pistachios, pomegranate seeds, chopped herbs, juice of lime salt and pepper.
- To this add the couscous.
- Serve the succulent Lamb Shanks with herb couscous garnished with chopped almonds.