Slow-cooked lamb shank and giant couscous salad
Ingredients
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 50g olive oil
- 1 tsp ras-el-hanout (specialist ingredients, p.395)
- 20g sherry vinegar
- 5g dijon mustard
- 1 tsp spice mix (above)
- 1.5kg lamb stock (p.41)
- 2 lamb shanks
- 2 sprigs of rosemary
- Olive oil
- 200g giant couscous
- 1 onion, peeled and finely diced
- 1½ tsp spice mix (above)
- Salt
- ½ tbsp ras-el-hanout
- To finish and serve
- 5g parsley leaves
- 5 mint leaves
- 5 large basil leaves
- 1 pomegranate, de-seeded
Instructions
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