This is a nice use of the leftover lamb shank. You will need a few more ingredients that you may have in your pantry.
2 tablespoons raisins
1 medium onion, sliced
3 teaspoons butter, divided
1 teaspoon olive oil
1 teaspoon honey
Meat removed from leftover lamb shank, shredded
1/2 cup couscous
Generous pinch salt
1 tablespoon whole almonds, blanched, peeled and lightly toasted
Let the raisins soak in warm water for about 20 minutes.
Meanwhile, put the sliced onion in a small cooking pot with water to cover, and boil gently for about 25 minutes until the onion is soft and the water has evaporated. Stir in a teaspoon of butter, olive oil and honey, and cook for another 5 minutes, until golden and caramelized.
While the onion is cooking, prepare the couscous by bringing 3/4 cup water to a boil in a small cooking pot and sprinkling in the couscous. Boil for 1 minute, add salt and butter, then stir and cover.
Heat the shank meat in its cooking sauce.
When all is ready, spoon out the couscous onto a warm dinner plate, moisten it with a little of the lamb sauce, then make an indentation and spoon the meat and the rest of the sauce into it along with the honey/sweet onion/raisin mix and scatter the almonds on top.
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