Lamb Couscous

Ingredients:

• 200g lamb shank
• 80g onion, chopped
• 20g garlic, crushed
• 30ml olive oil
• 40g tomato paste
• 30g baby marrow
• 40g carrots, medium
• 50g potatoes, chopped into wedges
• 2 red chillis, whole
• 20g parsley, chopped
• 80g couscous
• 20g pine nuts
• salt & pepper

Method:

• Marinade lamb shank with salt , pepper and olive oil then sear in hot pan with olive oil , and set aside.
• Heat some oil in a thick bottom pan and sauté the onion and garlic, Add lamb shank and stir. Add tomato paste and some water and stir. 
• Add potato wedges, cook for a further 5 mins then add carrots and baby marrow wedges. 
• Season and leave to cook, stirring occasionally until lamb is tender and vegetables are cooked through.
• Place couscous in a tray with some salted water and olive oil. And rub in with your hands. Place the tray in an oven of 100C to steam for 10 mins.
• Remove, fluff up with a fork and mix with pine nuts.
• To serve, arrange lamb shank on a bed of couscous with vegetables and sprinkle with some chopped parsley. Sauce from the lamb can be served separately in a bowl with some vegetables.