Couscous with lamb shanks & merguez
Ingredients
For 2 people
- 2 lamb shanks
- 2 merguez sausages
- 1 large carrot, cut into 3 pieces
- 1 courgette, cut into 3 pieces
- 1 long red bell pepper, cut in half
- 1 potato, roughly chopped
- 1 turnip, cut into 4 pieces
- 1 onion, roughly chopped
- 3 cloves of garlic, finely chopped
- 50 g raisins
- 1 tbsp tomato purée
- 260 g canned tomatoes
- 100 g chickpeas
- 240 ml beef stock
- 40 g tajine spice mix
- 3–4 tbsp olive oil
- Salt
- Black pepper
- Couscous (± 150–180 g)
Our recipe
Couscous with lamb shank and merguez
A rich and aromatic dish featuring slowly braised lamb shanks, spicy merguez sausages and a generous mix of vegetables such as carrot, courgette and bell pepper. Served with couscous and raisins for a beautiful balance between savoury depth and gentle sweetness.
Preparation
-
Brown the meat
Heat 3–4 tablespoons of olive oil in a large pot or couscous pan.
Season the lamb shanks with salt and black pepper and brown them on all sides until golden. Remove from the pot and set aside. -
Build the base
In the same pot, sauté the onion and garlic until translucent.
Add the tajine spices and cook for about 1 minute, until fragrant.
Stir in the tomato purée and cook for another minute, then add the canned tomatoes. -
Slow-cook the lamb
Return the lamb shanks to the pot.
Add the beef stock and top up with water until the meat is just covered.
Cover with a lid and let simmer gently for 50–60 minutes, until the lamb is nearly tender. -
Add the vegetables
Add the carrot, turnip and potato and simmer for another 20 minutes.
Then add the courgette, bell pepper and chickpeas and cook for 10–15 minutes more. The vegetables should be tender but not mushy. -
Cook the merguez
Meanwhile, cook the merguez sausages separately in a pan until nicely browned and cooked through. -
Prepare the couscous
Bring a pot of water to a boil and cook the m’hamssa couscous for about 6 minutes, uncovered, until al dente.
Drain and mix with a little olive oil to prevent sticking. Add the raisins and mix well.
To serve
Spoon the couscous onto a large serving dish or divide among deep plates.
Top with the vegetables, lamb shanks and merguez sausages.
Generously spoon the sauce over the dish.
