posted by judy down under 09-22-98 11:41 PM
courtesy of The Sugar Club Cook Book
for 6 portions
Lamb Shanks:
6 lamb shanks
4 tabsp. coriander seeds
4 tabsp. cumin seeds
4 tabsp. fennel seeds
4 cinnamon sticks
6 whole star anise
3 carrots, peeled and cut into 1 cm. dice
2 parsnips, peeled and cut into 1 cm. dice
6 small red onions peeled and quartered
3 hot red chillis, sliced
150 ml. cooking oil
3 juicy lemons cut into 5 mm. dice
1 litre chopped plum tomatoes (tinned OK)
3 tsp. dried mint
half cup taramind paste
1 cup pitted olives (green or black)
100 ml. Asian fish sauce
50 ml. tamari
Couscous:
500 g. couscous
3 medium parsnips peeled and cut into 1 cm. dice
salt
1 cup fresh coriander leaves
2 lemons - grate the zest then juice
10 ml. extra virgin olive oil
Harissa:
Roast spices
4 red peppers
3 tabsp. dried mint
6 cloves garlic, peeled
3 red chillies stems removed and cut in halves
3 limes - grate the zest then juice
200 ml. extra virgin oil
1 and a half tsp. salt
You can either cook shanks in a heavy saucepan on top of the stove or braise them in the oven. If the latter you'll need a braising dish that is deeper than the shanks to ensure they are covered with liquid as they cook. With the first method you'll need to roast them first anyway, so start by preheating the oven to 220C 425F gas 7.
Put the shanks in basting dish and roast for 45 minutes, turning over halfway through. (Save time by roasting the peppers for the harissa now.) While they are browning, put the seeds, star anise and cinnamon sticks on a baking tray and roast in the oven to a deep brown, take care not to burn them. Remove from the oven and cool then grind finely in a spice grinder, reserving half for the harissa.
Make the harissa while the lamb is browning (or prepare in advance). Add the peppers to the lamb pan and cook for 40
minutess, turning half way through. Remove from the oven and place in a plastic bag to cool. When cool, peel and remove
seeds. Put the flesh in a processor and add the remaining ingredients, puree to a paste and it's ready.
Saute the vegetables and chilli in the cooking oil until they soften and go slightly brown, then add the lemon dice and saute for a further minute. Now add the tomato, roast spices, dried mint, tamarind, olives, taramind, fish sauce and tamari and bring to a gentle boil. Turn off and wait until the shanks are ready.
When the lamb is ready drain off any fat in the dish, then pour the tomato mixture on top and add enough warm water to
come three quarters of the way up the shanks. Seal the dish with foil and return to oven for 2 hours, turning it down to
190 C /375 F/ Gas 5. After one and a half hours check that the liquid hasn't reduced too much, if it has, top it up with hot
water. When the meat is cooking make the couscous.
Make the parsnip couscous 1 hour before eating. Buy the precooked version it's easier. Sock the couscous in cold water and place the covered bowl in a warm place as this gives it a much lighter and fluffier result than adding hot water from the start.
Put the parsnips in a pot and cover with cold water. Add a tsp of salt and boil until cooked, them leave to cool for 5 minutes.
Mix the coriander and lemon juice and zest with the oil.
Put the couscous in a heatproof bowl, pour on the parsnips and their liquid and mix well. Add the oil and lemon mixture and mix again, then add enough cold water to cover it all be 5 mm. Mix well again, cover with clingfilm and stand in a warm place for at least 45 minutes.
Serve the shanks on top of a mound of couscous with lots of the tomato stew and have the harissa in a separate bowl so your guests can serve themselves.