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Lamb shank with orange couscous

Slow-cooked lamb shank is a delicious dish for long summer evenings on the terrace.Serve with orange couscous, braised turnips, and glazed carrot.

Ingredients

1units.itemsShallot
1units.itemsGarlic clove
Oil
1crazy orange rub
Honey
Lamb shank
Clarified butter
Brick pastry
herb coulis
Orange
Sugar syrup (1:1)
Stock
fresh orange juice

Stock
fresh orange juice
Carrot juice
Couscous

Preparation

  1. Sauté a shallot and 1 clove of garlic in oil.
  2. Add a teaspoon of crazy orange rub and sauté together.
  3. Deglaze with stock, fresh orange juice, and some honey.
  4. Let this simmer gently so the honey dissolves.
  5. Sear the shank in clarified butter.
  6. Place it in an oven dish and add the stock mixture until the shank is well covered.
  7. Cover and place in an oven at 180°C and cook for about one and a half hours.
  8. For service: brush a sheet of brick dough with green herb coulis.
  9. Wrap this around the cooled shank and reheat at 160°C.
  10. Serve a thin slice of dried orange around the shank bone (briefly dipped in sugar syrup and dried in the dehydrator at 65°C).

  1. For every 500 grams of couscous, bring 1 liter of liquid (stock, fresh orange juice, and a splash of carrot juice) to a boil.
  2. Add the couscous and let it gently cook for about 10 minutes.
  3. Serve the shank with braised turnips and glazed carrot.