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Spiced Lamb Shanks with Lentil Reduction and Almond, Apricot & Sultana Couscous

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For the Lamb and Lentils
4 Australian lamb shanks Removed from the refrigerator 30 minutes prior to cooking
3 tablespoons Vegetable oil
1 onion, Finely chopped
4 cloves garlic, Minced
1 tablespoon Turmeric
2 teaspoons Cumin
1 teaspoon Fresh Ginger
1 dried red chili pepper (crumbled (or ¼ teaspoon dried chili flakes))
2 teaspoons Ground cinnamon
¼ teaspoon nutmeg
Black pepper
6 tablespoons Honey
2 tablespoon soy sauce
1 cup tablespoons red lentils
Water To cover
Sliced toasted almonds To garnish
For the Almond, Apricot, and Sultana Couscous
2 tablespoons Unsalted Butter
1 shallot Minced
1 cup Couscous
1 cup Homemade chicken or vegetable stock
½ teaspoon Salt
1/3 cup Dried Apricots
1/3 cup Sliced almonds, lightly toasted
2 tablespoons Flat leaf parsley, finely chopped


1 Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan. Set.
2 Fry the onion and garlic until soft. Stir in the turmeric, ground ginger, cumin chili, cinnamon and nutmeg, and season with some freshly ground pepper. Cook for 1 minute.
3 Add the honey and soy sauce.
4 Put the shanks back in the pan, add cold water almost to cover, bring to the boil. Put a lid on the pan, lower the heat and simmer very gently for 2½ to 3 hours or until the meat is tender, stirring occasionally.
5 Heat butter in a pan, add the shallots. Sauté until soft.
6 Bring Chicken stock to a boil. Add Couscous and salt. Cover and let sit for 15 minutes. Fluff with a fork. Add shallots, apricots, almonds, and parsley. Mix and serve with the lamb shanks.