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Sep 28

Seasoned Lamb Shanks with Cous Cous Salad

CategoryDifficultyIntermediate

This lamb dish is the perfect entertainer when served with a fresh cous cous salad and a refreshing yoghurt dressing.

Enjoy!

Yields1 Serving
Prep Time30 minsCook Time4 hrs 30 minsTotal Time5 hrs
 3 tbsp of olive oil
 2 brown onions (thickly sliced)
 2 tsp G-Fresh Ground Cumin
 2 tsp G-Fresh Paprika (Hungarian Sweet)
 1 tsp G-Fresh Ground Ginger
 1 tsp G-Fresh Ground Turmeric
 2 tsp G-Fresh Fennel Seeds
 1 tsp G-Fresh Ground Cinnamon
 3 cloves of fresh garlic (crushed)
 400g tin of crushed tomatoes
 1 cup beef stock
 G-Fresh Atlantic Sea Salt and G-Fresh Ground Black Pepper
 Greek yoghurt
 1 cucumber (grated)
 1 red onion (diced)
 Bunch fresh parsley (chopped)
 Pitted dates (diced)
 Almonds (diced)
 Optional: G-Fresh Crushed Chillies to your taste
1

(Spiced lamb shanks) Season shanks generously with G-Fresh Atlantic Sea Salt and G-Fresh Ground Black Pepper.

2

Heat oil in a large pan, then brown shanks on all sides before transferring to a large dish.

3

Add onions to the pan and cook for 8-10 minutes. Stir in all spices and garlic, adding a splash of beef stock (if the pan is too dry). Cook for a further 2-3 minutes.

4

Transfer into slow cooker. Add lamb shanks to the ingredients in slow cooker. Add canned tomatoes and beef stock, and season with salt again.

5

Cover and slow cook for 4-5 hours or until the meat falls from bone.

6

(Cous cous salad) Make cous cous as per packet cooking instructions.

7

Toss in fresh herbs, diced pitted dates, almonds and diced red onions.

8

(Cucumber yoghurt) Add one bulb of minced garlic to grated cucumber (not cucumber water) to a bowl of Greek yoghurt. Stir together until well combined. Season to taste with G-Fresh Atlantic Sea Salt.

9

(Serving instructions) Simply remove the shanks from the slow cooker and place onto a plate. Remove any excess fat. Use 2 forks to coarsely shred the lamb. Toss lamb through salad and serve with garlic and cucumber yoghurt.

Ingredients

 3 tbsp of olive oil
 2 brown onions (thickly sliced)
 2 tsp G-Fresh Ground Cumin
 2 tsp G-Fresh Paprika (Hungarian Sweet)
 1 tsp G-Fresh Ground Ginger
 1 tsp G-Fresh Ground Turmeric
 2 tsp G-Fresh Fennel Seeds
 1 tsp G-Fresh Ground Cinnamon
 3 cloves of fresh garlic (crushed)
 400g tin of crushed tomatoes
 1 cup beef stock
 G-Fresh Atlantic Sea Salt and G-Fresh Ground Black Pepper
 Greek yoghurt
 1 cucumber (grated)
 1 red onion (diced)
 Bunch fresh parsley (chopped)
 Pitted dates (diced)
 Almonds (diced)
 Optional: G-Fresh Crushed Chillies to your taste

Directions

1

(Spiced lamb shanks) Season shanks generously with G-Fresh Atlantic Sea Salt and G-Fresh Ground Black Pepper.

2

Heat oil in a large pan, then brown shanks on all sides before transferring to a large dish.

3

Add onions to the pan and cook for 8-10 minutes. Stir in all spices and garlic, adding a splash of beef stock (if the pan is too dry). Cook for a further 2-3 minutes.

4

Transfer into slow cooker. Add lamb shanks to the ingredients in slow cooker. Add canned tomatoes and beef stock, and season with salt again.

5

Cover and slow cook for 4-5 hours or until the meat falls from bone.

6

(Cous cous salad) Make cous cous as per packet cooking instructions.

7

Toss in fresh herbs, diced pitted dates, almonds and diced red onions.

8

(Cucumber yoghurt) Add one bulb of minced garlic to grated cucumber (not cucumber water) to a bowl of Greek yoghurt. Stir together until well combined. Season to taste with G-Fresh Atlantic Sea Salt.

9

(Serving instructions) Simply remove the shanks from the slow cooker and place onto a plate. Remove any excess fat. Use 2 forks to coarsely shred the lamb. Toss lamb through salad and serve with garlic and cucumber yoghurt.

Seasoned Lamb Shanks with Cous Cous Salad

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