Harissa Spiced Lamb Shanks with Roasted Vegetables and Chickpea Stew Recipe Video
Ingredients
Lamb shanks - 2
Peppers - 2
Courgettes - 2
Red onions - 2 large
Aubergine - 1
Rose harissa
Tinned tomatoes - 400 grams, chopped
Chickpeas - 200 grams
Garlic cloves - 3
Water - 1 glass
Orange flower water / or orange juice - 2 tablespoons
Sultanas - a handful
Honey - 1 tablespoon
Tumeric - 1 tablespoon
Couscous
Fresh coriander
Olive oil
Salt
Pepper
Directions
GETTING READY
1) Put a splash of olive oil in a pan and rub the lamb shanks with some of the harissa.
MAKING
2) Cover with foil and roast in the oven at 190 degrees c for 2 hours.
3) Meanwhile, put the peppers, courgettes, onions and aubergines in a roasting tray with salt and pepper, toss in olive oil and cook for 40 minutes at 190c.
4) When the vegetables are done, heat the tomatoes, chickpeas, garlic, sultanas and harissa and add the vegetables along with a glass of water, the orange flower water, honey and turmeric. 5) Cook gently for 45 minutes.
SERVING
6) When the lamb is cooked, serve with the couscous, sauce and torn coriander.
1) Put a splash of olive oil in a pan and rub the lamb shanks with some of the harissa.
MAKING
2) Cover with foil and roast in the oven at 190 degrees c for 2 hours.
3) Meanwhile, put the peppers, courgettes, onions and aubergines in a roasting tray with salt and pepper, toss in olive oil and cook for 40 minutes at 190c.
4) When the vegetables are done, heat the tomatoes, chickpeas, garlic, sultanas and harissa and add the vegetables along with a glass of water, the orange flower water, honey and turmeric. 5) Cook gently for 45 minutes.
SERVING
6) When the lamb is cooked, serve with the couscous, sauce and torn coriander.
Editors Review
This is a lovely winter warmer – the perfect antidote to the dark, dreary evenings. Supremely tender braised lamb with a Mediterranean/North African spice blend, harissa. These slow-roasted lamb shanks couldn't be simpler to make and the result is meltingly tender lamb, great for serving at dinner parties, or festive dinners, since they look so dramatic, when served with the roasted vegetables and chickpea stew over couscous.Chef
