Cookbook

the Smart Oven
™
Pro
BOV820BSS
Slow Cooked Lamb Shanks
& Giant Couscous Salad
1
Prep  minutes / Cook  hours
2
Serves 
Spice mix
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground coriander
Vinaigrette
50ml olive oil
1 teaspoon Ras-el-hanout
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon spice mix
Lamb
1.5 litres lamb stock
2 lamb shanks
2 sprigs rosemary
Olive oil
200g giant couscous
1 onion, peeled and finely diced
1½ teaspoon spice mix
Salt
½ tablespoons Ras-el-hanout
To serve
5g parsley leaves
5 mint leaves
5 large basil leaves
1 pomegranate, de-seeded
Method
For the spice mix, simply mix the ground spices
together thoroughly, and pass through a fine sieve.
For the vinaigrette, heat ½ tablespoon of olive oil
in a small saucepan and add ras-el-hanout. Heat
gently for – minutes. Remove from heat and stir
in the remaining olive oil. Set aside to cool.
Whisk sherry vinegar, Dijon mustard and
 teaspoon of spice mix together in a small bowl.
Slowly drizzle in ras-el-hanout oil while whisking.
Turn FUNCTION dial to SLOW COOK setting.
Turn TIME dial to  hours.
Turn TEMPERATURE dial to C. Press the
START button.
To cook the lamb, heat  litre of lamb stock in an
oven proof casserole dish over medium/high heat
on a stove top for  minutes or until it comes to a
simmer. Add lamb shanks , cover with foil and cook
in the oven for  hours or until the lamb is falling
o the bone.
Remove pan and allow shanks to cool in the liquid.
When cool, shred the meat and set aside.
Skim any fat from the cooking liquid. Return
ovenproof casserole to the stove top and reduce
braising liquid to ml in a saucepan over
high heat.
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Remove stock from heat and add sprigs of
rosemary; allow to infuse for  minutes before
straining and discarding the herbs.
Coat bottom of a saucepan with a thin layer
of olive oil and place over medium heat. Add
couscous and sauté in oil, stirring constantly, until
the grains are golden. Add the remaining ml
of lamb stock to cover the couscous and bring to
a boil. Cook for – minutes or until couscous is
cooked, then drain.
In the meantime, heat a thin layer of olive oil in a
small frying pan over low-medium heat. Add diced
onion and cook for – minutes. Sprinkle with
½ teaspoon of the spice mix and a little salt.
Mix shredded lamb with the reduced stock,
then sprinkle meat with ras-el-hanout and the
remaining teaspoons of spice mix. Season with salt
to taste.
When ready to serve, roughly chop herbs and mix
them with the drained couscous, meat mixture, half
the pomegranate seeds and the sautéed onions.
Season to taste. Stir through most of the vinaigrette
and pile couscous into a serving bowl. Drizzle with
the remaining vinaigrette, and sprinkle with the
remaining pomegranate seeds.
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