Philips HD2237 - Middle Eastern Lamb Shanks with Pearl Couscous

Middle Eastern lamb shanks with
pearl couscous
Tender, falling-o-the-bone lamb shanks are perfect when paired with the earthiness
of coriander, the lemony tang of sumac and the sweetness of dates. The rich gravy
is soaked up by pearl couscous and we swear we can almost smell the kasbah from
your kitchen.
Serves 4
Preparation time 15 minutes
Slow cooking time 7 hours (low)
Pressure cooking time 35 minutes (excluding pressure building time)
Ingredients
¼ cup plain our
2 tbsp ground coriander
2 tsp sumac
4 Frenched lamb shanks
2 tbsp olive oil
1
½ cups (375ml) beef or chicken stock, salt-reduced
1 cup (250ml) tomato passata
1 large brown onion, sliced
1 clove garlic, crushed
1 tbsp lemon zest
6 fresh dates, pit removed
400g sweet potato, peeled, chopped
1 red capsicum, seeded, chopped
1 cup (200g) pearl couscous, prepared, see Cook’s note
200g steamed green beans or rocket salad, to serve
Fresh coriander to garnish
Method
1. Combine our, coriander and sumac. Toss lamb shanks in seasoned our. Place oil into the inner pot. Press SAUTÉ/SEAR
HIGH TEMP button, set cooking time for 10 minutes and press START, do not close the lid. Brown lamb shanks in two
batches. Set aside.
2. Add the remaining our to the pot and, using a silicone whisk, whisk until combined. Cook for 1 minute. Gradually whisk in
the stock and the passata. Allow sauce to simmer.
3. Return the lamb shanks to the sauce. Add the onion, garlic, lemon zest, dates, sweet potato and capsicum.
4. Close lid, cook on SLOW COOK LOW TEMP for 7 hours or select MEAT/POULTRY program in PRESSURE COOKING, set
time for 35 minutes. Press START.
5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release
naturally. Remove lid.
6. Divide couscous between serving plates, top with lamb shanks and spoon over the sauce. Garnish with fresh coriander
and serve with green beans or rocket salad on the side.
Cook’s note
To prepare pearl couscous, place 1 tablespoon olive oil into a pan, add 1 cup (200g) pearl couscous. Cook for 1 minute or
until couscous smells toasted. Remove from heat and add 3 cups salt-reduced vegetable stock. Bring to the boil. Reduce
heat, simmer for 6-8 minutes or until couscous is tender. Drain in a colander.
Pressure Cook
Set valve to “Seal”
position.
Slow Cook
Set valve to “Seal”
position.
Sauté
Do not close the
lid during sauté.
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