In a large pasta bowl, place a small mound of couscous and top with shanks. Ladle sauce on shanks and garnish with chopped green scallions.
Ingredients
- 6 large lamb shanks (8-10 inches long)
- 3 cups AP flour
- 1/2 cup madras curry powder
- 1 tablespoon chili powder
- 1/4 cup coarse ground fennel
- 1/4 cup coarse ground coriander
- Canola oil to cook
- 2 onions chopped
- 2 stalks celery chopped
- 2 large carrots chopped
- 1/4 cup garlic minced
- 1/4 cup ginger minced
- 1 bottle red wine
- 1/4 bunch fresh thyme, picked and roughly chopped
- 1 cup dark soy sauce
- 1 banana
- 6 kaffir lime leaves
- 3 Thai bird chilies
- Water
- Salt and black pepper to taste
Directions
Season the shanks well with salt and pepper. Mix flour with curry, chili, fennel, and coriander. Completely coat shanks in mix. In a hot casserole lightly coated with canola oil, sear shanks and color on all sides. Set shanks aside and wipe out casserole. Saute onions, celery, carrots, garlic and ginger until soft. Season with salt and pepper. Deglaze casserole with red wine and reduce by half. Stir in thyme. Add soy sauce, banana, kaffir lime and chilies. Add shanks and completely cover with water. Check for seasoning. Slowly bring to a boil then cover tightly with foil or lid. Roast in a 325 degree oven (at a simmer) for at least 3 hours. The meat should fall off of the bone. Remove shanks and reduce sauce until thickened slightly. Remove kaffir lime leaves and puree sauce using a hand blender. Check again for seasoning.
THREE ONION COUSCOUS:
- 1 tablespoon canola oil
- 1 yellow onion, finely diced
- 1 bunch scallions, chopped (save green part for garnishing)
- 1 red onion, finely diced
- 2 tablespoons virgin olive oil
- 1/3 cup dried currants
- 3 cups couscous
- 6 cups boiling water
- Salt and black pepper to taste
In a hot saute pan, add canola oil and caramelize onions with the scallions. Season. Remove to a large bowl. Add olive oil, currants and couscous. Boil water and add exactly 6 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With a fork, fluff couscous and check for seasoning.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By low'n'slow
on March 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious!
By Courtneyk1221
Pearland, TX
on April 30, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is absolutely wonderful! I knew the banana was going to add a little something and I was excited to try something different, so when I got home and realized that my husband had eaten the last banana I made him go to the store just to buy one banana. We both agreed it was worth it!! The sauce comes out SO deep and rich and wonderfully flavorful! Perfect to dip some garlic naan! I didn't have the chilis so I just added red pepper flakes, but the rest of the menu was to the T and it was just literally one of the best things I have eaten!!
By k-pers_5061166
Alameda, CA
on June 18, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Hi! I'm a professional catering chef and rarely am I satisfied with the first version of a recipe. (When I follow the instructions exactly. But THIS recipe seemed so interestingly Asian Fusion (Indian curry and Asian spices meet classic French braising method with mirepoix, thyme and red wine that I decided to just stick with Ming's guidance. It was OFF THE HOOK delicious! (The banana simply melts! The couscous is very good, but on the sweet side with the caramelized onions and currants. Several of my friends said the lamb (and braising liquid was so good that they'd actually prefer to experience it in a pure form and asked to have it with plain rice. One good cook and friend said she'd like a little deeper flavor penetrating the lamb meat and suggested trying an overnight marinade - a simple, mild acid base one with lime or lemon or rice wine vinegar. Worth a try... but honestly, first try making it as written - you won't be disappointed!
Read all 3 reviews