Preparation 20 minutes
Cooking 2 hours, 30 minutes
4 lamb shanks
2 onions, sliced
1 cup white wine
3 cups chicken stock
1 cup pearl cous cous*
1 cup frozen peas, rinsed
Juice and zest of 1 lemon
¼ cup mint leaves, chopped
Dressed baby kale leaves, to serve
*Pearl cous cous, or Israeli cous cous are small, round pasta balls, much bigger than regular cous cous. It is available from supermarkets or delicatessens.
Reheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Brush the shanks with olive oil and cook for 8 minutes or until coloured all over.
Transfer the shanks to a plate and add the onions to the casserole. Cook for 2 minutes or until coloured then add the shanks back in with the wine and stock. Bring up to the boil, cover and place in the oven for 2 ¼ hours or until very tender.
Add the cous cous, making sure it is all immersed in the liquid. Cover and cook for 15 minutes, adding the peas for the last few minutes.
Stir in the lemon zest and mint. Season with salt and pepper and add lemon juice to taste. Serve with a side dish of dressed baby kale leaves.