Lamb Shank Lollipops with Couscous salad
Ingredients
- 4 lamb shanks
- 1 jar Heinz Arrabiata
Lamb rub
- 2 tbsp lemon pepper
- 3 tbsp salt
- 1 tbsp white sugar
- 0.5 tbsp coriander seeds
- 0.5 tbsp dried oregano
- 0.5 tbsp dried basil
Orange braising sauce
- 1 yellow onion
- 1.5 Tbsp ras el hanout
- 1 clove garlic
- 1 thumb ginger
- 10 dried Prunes
- 300 ml Orange Juice
- 1 Tbsp agave syrup or honey
Quinoa/couscous
- 250 gr. couscous/quinoa
- Braising liquid
- 1/2 lemon
- 1 Tbsp fresh cilantro More or less at taste
- 1 Tbsp Fresh mint More or less at taste
- 100 gr. raisins
- 15 sundried cherry tomatoes
- 10 black olives
Instructions
For the lamb shanks
- Put all ingredients in a mortar and crush them thoroughly.
- Rub the lambshanks thoroughly with the lamb rub.
- Meanwhile start a fire for indirect cooking at low/medium heat (about 150°C/300°F).
- Add two chunks of oak wood to the burning coals and wait until they start to smoke.
- Put the lamb shanks on the grid and smoke them for about 1 hour.
Prepare the orange braise
- Remove the platesetter or put a large cast iron cooking tray on top of the coals. Add some olive oil to the cast iron tray.
- Slice the onions in rings and add them to the tray together with the thinly chopped ginger and garlic. Saute until translucent.
- Add the Ras El Hanout and let the spices cook for a couple of minutes to release their flavours.
- Add the dried prunes and stir in the orange juice and agave syrup.
- Put the lamb shanks in the braising juice and let simmer for about 3-4 hours. Turn the lamb shanks every once a while so they are covered with the juices.
- Remove the braising liquid when the lamb shanks are soft and almost fall of the bone. Keep the brasing liquid apart for the couscous salad.
- Open a Jar of Heinz Arrabiata and pour it into the cooking tray. Let the sauce warm up for about 10 minutes while the lamb shanks are resting.
Making the couscous/Quinoa
- Pour the hot braising juices on top of the quinoa/couscous and gently heat it up until the sauce is absorbed.
- Chop all ingredients and add them to the quinoa/couscous salad. Taste and add more ingredients when desired.