PREP TIME: 15 MINUTES
COOKING TIME: 2 HOURS 30 MINUTES
3 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, thinly sliced
2 kale leaves, finely shredded
1 cinnamon quill
6 dried apricots, finely sliced
2 1⁄4 cups stock (we used vegetable but chicken would be fine too)
1⁄2 Israeli couscous
1⁄2 cup peas
1 tablespoon olive oil
1⁄2 cup parsley, finely chopped
Pre-heat the oven to 160°C. Put the olive oil into an oven-proof pot with a lid and when hot put in the lamb shanks and brown on all sides. Remove from the pot and set aside.
Add the onions, garlic and leek to the pot and cook for 10 minutes or so until soft and translucent. Add the kale and cook for a further 5 minutes. Peel strips from the lemon using a vegetable peeler and add to the pot along with the cinnamon quill, the dried apricots and the stock.
Season with salt and pepper and put the lid on the pot before putting it into the oven to cook for 2 – 2 1⁄2 hours or until the meat is tender and falling off the bone.
When the lamb has approximately 15 minutes left, cook the Israeli couscous per packet instructions, adding the peas in the last minute of cooking. Once cooked drain and then dress with the olive oil, mix through the parsley and season with sea salt.
Divide the couscous between two bowls and top with 1 lamb shank each and then the cooked kale and leek. Serve immediately.