Lamb and Vegetable Cous-Cous
Source of Recipe
RENAISSANCE CHICAGO HOTEL
List of Ingredients
4 (1 lb. each) lamb shanks
12 cups beef broth
2 celery sticks cut in half
1 medium onion cut in half
2 medium carrots cut in half
4 cloves garlic crushed
1 bay leaf
1 oz. Italian parsley
1/4 oz. fresh thyme
1 oz. cilantro Recipe
In a large pot (deep enough to cover lamb) combine lamb shanks with beef broth.
Bring to a boil and simmer for 1/2 hour skimming frequently.
Add remaining ingredients, cover and simmer over low heat for 2 1/2 hours or until lamb is tender.
Remove lamb, strain broth through a fine sieve and remove all excess fat from broth.
Retain broth to cook vegetables.
Ingredients
1 medium carrot peeled
1 small acorn squash
1 small butternut squash
1 small cabbage
1 medium turnip peeled
2 medium zucchini
2 medium leeks washed well
2 cups chick peas pre-cooked
Method
Cut leeks in half keeping root intact to prevent falling apart and cut remaining vegetables lengthwise into quarters.
In a large pot, combine hot broth (previously used to cook lamb) with butternut squash, acorn squash, carrot, turnip and cabbage.
Season with salt and pepper to taste and simmer for 15 minutes.
Add zucchini, leeks, chick peas and cook for 5 more minutes or until all vegetables are tender.
Ingredients
1 lb. cous-cous (follow cooking directions on box)
4 Tbsp. Harissa* (see note)
4 fresh mint sprigs
To serve
Place cous-cous in center of large serving dish, top with lamb shanks and surround with vegetables and chick peas. Garnish with fresh mint sprigs and serve with Harissa and broth on the side. Makes 4 servings.
NOTE: Harissa and cous-cous can be found in specialty stores.
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