Indulge in a wonderful winter warmer
The cold weather is definitely upon us, so why not turn the heat up in the kitchen with a hearty recipe that’s sure to keep those mid-year blues at bay.
TAFE NSW Tourism and Hospitality Teacher, Cameron Falzon, believes his braised lamb shanks with preserved lemons and pine nut couscous will keep the chill of winter away and will warm you from the inside out.
“Slow-cooked lamb shanks would have to be one of the best winter meals. This recipe is quick and easy and will satisfy your comfort food cravings,” he said.
“Serve it with some warm crusty bread, and you’ll have a new family favourite.”
Braised lamb shanks with preserved lemons and pine nut couscous
- 3 frenched lamb shanks
- 2 cloves of garlic
- 1 carrot- peeled and cut into small pieces
- 1 stick of celery
- 1 large onion- peeled and diced
- 250mls dry white wine
- 50gms tomato paste
- 20gms plain flour
- 1 bouquet of mixed herbs- tied
- 50mls olive oil
- ¼ bunch of parsley- finely chopped
- 1 onion- finely diced
- 50gms pine nuts- toasted
- 1 preserved lemon
- 100gms instant couscous
- Brown shanks in a little oil - remove and drain
- Add chopped vegetables to remaining oil - stir until well sweated
- Stir in flour, add tomatoes and tomato paste
- Add a little stock if not enough liquid
- Return shanks and add bouquet - season with salt and pepper
- Braise in oven at 180 degrees for 1.5 hours until shanks are tender - meat should be almost falling from bone
- Prepare couscous as per instructions on pack.
- Serve shanks on a bed of couscous - chopped parsley and diced preserved lemon as a garnish.
or phone 131 601.tafensw.edu.auTAFE NSW has a great range of hospitality and commercial cookery courses available for semester two enrolment. For information visit