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Lamb Shank With Harissa & Roasted Vegetables

manskils's picture
Ingredients
  Olive oil 2 Tablespoon
  Lamb shanks 2
  Harissa 1 Tablespoon
For the roasted vegetables
  Bell peppers 2 Medium, dice
  Courgettes 2 Medium, dice
  Red onions 2 Large, dice
  Aubergine eggplant 1 Medium, dice
  Salt and pepper 2 Pinch
For the sauce
  Tinned tomatoes 400 Gram, chop
  Chickpeas 200 Gram
  Garlic 3 Clove (15 gm), pressed
  Water 1 Cup (16 tbs)
  Harissa sauce 1 Tablespoon
  Orange flower water 2 Tablespoon
  Sultanas 1⁄4 Cup (4 tbs)
  Honey 1 Tablespoon
  Tumeric powder 1 Tablespoon
  Cooked couscous 1 Cup (16 tbs)
  Fresh coriander leaves 1 Tablespoon, chop
Directions

GETTING READY
1. Preheat the oven to 190 degrees C.

MAKING
2. In a roasting pan pour olive oil and place the lamb shanks in it.
3. Rub some of the harissa over the shanks.
4. Cover the baking dish with foil and roast it in the oven for 2 hours.
5. In another roasting pan place the peppers, courgettes, onions and aubergines.
6. Drizzle olive oil and season with salt and pepper.
7. Roast the vegetables for 40 minutes along with the shanks.
8. In a pot combine tinned tomatoes, garlic, chick peas and harissa.
9. Remove the roasted vegetables from the oven and add it to the pot.
10. Pour water, orange flower water, honey, sultans and turmeric, stir them well.
11. Cover the pot and over medium heat cook the vegetables for 45 minutes.

SERVING
12. Serve the Lamb Shanks with couscous, sauce and torn coriander.

Things You Will Need
Roasting dish
Foil
Large pot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Tunisian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Roasted
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
210 Minutes
Ready In: 
240 Minutes
Servings: 
4

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