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Chateau Constantin Rouge Tradition 2016

INGREDIENTS (serves 4)

  • 4 lamb shanks, 350g each
  • 2 Tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp each paprika, cumin and coriander
  • 1 tsp ginger
  • 4 cups beef or lamb stock
  • 2 cups water
  • 1/4 cup tomato paste
  • 1 Tbsp harissa paste
  • 1 preserved lemon, cut in wide strips
  • 1 cinnamon stick
  • Pinch saffron
  • 20 pitted prunes
  • 10 pitted dates
  • 1/4 cup each fresh cilantro and mint, roughly chopped


1 /  In a large heavy pot or Dutch oven, sear the lamb shanks in olive oil over medium-high heat until browned on all sides. Remove from pot and set aside.
2 /  Reduce the heat to medium. Add onion and garlic to the pot and cook, stirring frequently, until onion is golden brown, about 7-10 minutes. Add paprika, cumin, coriander and ginger; continue cooking for about a minute, or until fragrant. Stir in stock, water, tomato paste, harissa, preserved lemon, cinnamon stick and saffron, as well as the browned lamb shanks. Bring to a boil and then reduce to low; simmer, covered, for 30 minutes.
3 /  After half an hour, uncover the pot and turn over the lamb shanks. Continue simmering, uncovered, for 90 minutes or until lamb shanks are tender.
4 /  Remove the shanks from the dish; cover and set aside to keep warm. Add prunes and dates to the mixture in the pot and increase heat to high; cook, stirring frequently, until mixture is reduced and thickened.
Serve shanks and sauce on a bed of plain couscous, topped with a generous scattering of chopped cilantro and mint.

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