Ingredients
- 4 1/two tablespoons unsalted butter
- 1 tablespoon extra-virgin essential olive oil
- 1 large Spanish onion, thinly sliced
- Large pinch of saffron threads
- Water
- 4 meaty lamb shanks (about 1 pound each)
- Salt and freshly ground pepper
- 1 tablespoon sweet paprika, plus much more for dusting
- 2 teaspoons ground cumin
- Large pinch of red pepper cayenne
- 3 large plum tomatoes—peeled, seeded and quartered
- 10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
- 3 medium boiling taters, reduce 1 1/2-inch chunks
- 3 large celery ribs, reduce 2-inch lengths
- 2 large carrots, reduce 2-inch lengths
- 2 red peppers, reduce 2-inch pieces
- 3 medium zucchini, reduce 2-inch pieces
- 2 cups frozen peas
- 2 cups couscous
- 1/4 cup slivered mint leaves
- Harissa, for serving
Steps to make this recipe
- In an exceedingly large, enameled cast-iron casserole, melt 3 tablespoons the butter within the essential olive oil. Add some onion and prepare over moderate heat, stirring from time to time, until just softened, about a few minutes. In a tiny bowl, crumble the saffron into two tablespoons of warm water and let stand not less than ten minutes.
- Season the lamb shanks with salt and pepper and mud with paprika. Add some lamb shanks towards the casserole and prepare over moderate heat, turning from time to time, before the shanks are very well browned, about 7 minutes. Stir within the 1 tablespoon of paprika, the cumin and cayenne and prepare, stirring, until aromatic, about one minute. Add some tomato plants and three quarts water and produce to some boil over moderately high temperature. Skim off any fat and add some saffron and it is soaking liquid, the parsley bundle along with a large pinch of salt. Lessen the heat to low, cover partly and simmer before the lamb is tender, a couple of hrs.
- Transfer the lamb shanks to some large plate and canopy with foil. Add some taters, celery and carrots towards the casserole, cover and simmer over moderate heat until almost tender, about ten minutes. Add some red peppers and zucchini and simmer uncovered until all of the vegetables are tender, about ten minutes longer. Remove in the heat and discard the parsley bundle put aside 1 cup from the cooking liquid. Stir within the frozen peas.
- Take away the meat in the lamb shanks and work into 3/4-inch pieces. Return the meat towards the stew.
- Inside a large saucepan, melt the rest of the 1 1/two tablespoons of butter. Add some couscous and prepare over moderate heat, stirring, until gently toasted, about 3 minutes. Stir by 50 percent glasses of water, the reserved 1 cup of cooking liquid along with a large pinch of salt and produce to some boil. Cover, remove in the heat and let stand before the liquid continues to be absorbed, about ten minutes. Fluff having a fork.
- Season the lamb stew with pepper and salt. Mound the couscous on the large, high-sided platter. Ladle one-third from the lamb and vegetables round the couscous and moisten after some from the cooking liquid. Sprinkle the lamb stew and couscous using the mint and serve the rest of the stew quietly, passing the harissa while dining.
Make Ahead
The lamb stew can be created through Step Four and refrigerated for approximately three days reheat lightly. Result in the couscous right before serving.