Braised Lamb Shanks & Pearl Couscous Salad

Braised Lamb Shanks & Pearl Couscous Salad

Braised Lamb Shanks & Pearl Couscous Salad


5 – 6 lamb shanks

2 tablespoons olive oil

1 brown onion, finely chopped

2 cinnamon sticks

6 whole cloves

10 allspice berries

1 cup beef stock

1 400g can diced tomatoes

Salt & Pepper

Couscous Salad

250g pearl couscous

2 tablespoons olive oil

2 cups chicken stock

1 brown onion, finely chopped

1 green capsicum, chopped into 1cm cubes

1 cup baby spinach leaves

1/4 cup pomegranate seeds

1/2 cup parsley leave, chopped finely

1/3 cup mint leaves, chopped finely


  1. Trim most of the fat off the lamb shanks & season with salt & pepper. In a large frying pan, warm 1 tablespoon of the olive oil & sear the shanks in batches, turning for about 8 minutes until brown on all sides. Transfer the shanks to a slow-cooker. Alternatively, you can place in a large oven dish.
  2. Using the same frying pan, add the onion, cinnamon sticks, cloves & allspice and sauté until the onion has softened & changed colour. Pour in the beef stock & stir in the tomatoes. Pour this mixture over shanks in slow-cooker or oven dish.
  3. If using slow-cooker, cover & cook for 8 hours on low setting. If cooking in the oven, cover the shanks with baking paper & then tightly cover dish with foil. Place in a preheated oven (at 170ºC) for 4 hours. Meat should be falling off the bone when cooked.
  4. Move lamb shanks to a large plate.
  5. Strain braising liquid into a small saucepan & bring to the boil. Leave to boil for about 5 minutes until it reduces by about half.
  6. For Salad: In a medium saucepan, sauté the onion with the olive oil, until softened. Add the couscous and stir through with onion for 2 minutes. Add salt & pepper, and chicken stock. Bring to the boil, then reduce to low heat, cover & leave to simmer for 8 minutes until all liquid has been absorbed.
  7. Place cooked couscous into a bowl with capsicum, spinach, pomegranate seeds, parsley & mint. Toss to combine with 1 tablespoon of olive & a fresh grind of salt & pepper (if desired).
  8. To Serve: place couscous salad onto a large serving platter, top with lamb & spoon over braising liquid. Serve warm.




  1. This sounds delicious!! Do you think this will work with beef as well?

    • Hi Iman, yes definitely! Maybe beef cheeks or the like which is perfect slow roasted too 👌🏻

  2. Hi
    Sounds amazing wondering what’s all spice berries? Lol

    • Hi Ada, they are simply the berries used for ground Allspice. You should be able to find them at your local supermarket.

  3. I am making this tomorrow inshallah Lina. Sounds amazing !!

    • I’m so glad to hear you enjoyed this recipe Yossra! Sahtain!

  4. How many kg of lamb’s leg would the recipe call for?


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