TC Recipe: Braised Lamb Shank with Couscous Pilaf

November 02 2009

By Travis Passerati
Suggested Pairing: 2007 NxNW Columbia Valley Syrah
Serves 2

* 2 ea lamb shanks
* 1 ea onion
* 2 ea carrots, large dice
* 2 ea celery stalks, large dice
* 4 ea garlic cloves
* 1 ea orange, juiced
* ¼ C tomato paste
* 2 C beef stock
* 1 C 2007 NxNW Columbia Valley Syrah

flour for dredging
salt & pepper
* 1 C couscous
* ¼ onion, diced
* 2 T pistachio toasted and crushed
* 1 tsp orange zest
* ½ carrot diced
* 2 T currants
* 1 T dates, diced
* pinch saffron

Season and flour lamb shanks, sear in a very hot pan with 1 T oil. When browned remove shanks from pan, reduce heat. Add carrots, onion, celery, garlic, and tomato paste, cook until lightly browned. Deglaze pan with red wine, add shanks back to the pan, cover with stock, and add orange juice. Cover pan, bake at 350 degrees for 2-3 hours or until meat becomes tender and falls off the bone. Remove shanks when done, strain the remaining sauce, reduce to consistency, and season.

In a medium saucepan, sauté carrots and onions with butter until lightly browned, add pistachios, currants, and dates. Add couscous, stirring to coat the grains in butter. Add 1.5 C water, and saffron, bring to boil, then reduce heat to simmer until all the water is absorbed. Top with orange zest.