Curried Braised Lamb Shank with Three Onion Couscous
Recipe Courtesy of Ming Tsai
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- Recipe categories: Pasta, Couscous, Meat, Lamb, Vegetables, Onion,
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By low'n'slow
on March 09, 2013
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Delicious!
By Courtneyk1221
Pearland, TX
on April 30, 2010
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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
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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!