Plum, Rosemary & Thyme Lamb Shanks with Lemon Thyme Couscous

This can be cooked in the oven or in the slow-cooker. If using an oven, preheat to 150C/310F.

Heat oil in a large, heavy-based casserole dish over medium high heat. Coat shanks in flour, then brown them in the hot oil, turning to ensure even browning. Transfer to a plate when they are nicely browned (they don’t have to be cooked through – you’ll cook them more later).

If required, add a little more oil to the casserole dish and then add onion, garlic, rosemary and thyme. Sauté until onion is tender (3-4 minutes). Add the wine and simmer for 1 minute. Add the stock, worcestershire sauce and jam and stir to combine, then add the shanks and bring to the boil.

If using the oven, cover the casserole dish (with lid or foil) and transfer to the oven. Bake for 4 1/2 hours then remove cover, baste and cook a further 30 minutes.

If using the slow-cooker, transfer all ingredients to the cooker, set on low and cook for 5 – 6 hours. If desired, you can uncover the slow-cooker crock, turn up the heat and let the liquid reduce for an hour before serving.

I’ve done it both ways and there is little difference in the end result.

Serve on a bed of Lemon Thyme Couscous or mashed potato and greens.

For the Lemon Thyme Couscous:
Pour the water into a large saucepan and add the first amount of butter (or oil) and salt and bring to the boil. Then remove pan from heat and stir in couscous. Allow couscous to swell for 2 minutes. Add the remaining ingredients and stir over very low heat with a fork for 3 minutes to separate grains.