This dish contains the well-known superfood couscous that has the ability to improve overall health because of its high levels of selenium. Couscous can be a very powerful addition to your body’s natural defences, as it boosts the immune system and speeds up metabolism.


  • 4 tbsp. unsalted butter
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Water
  • 4 meaty lamb shanks
  • Salt and freshly ground black pepper
  • 1 tbsp. sweet paprika, plus more for dusting
  • 2 tsp ground cumin
  • 3 large tomatoes
  • 10 parsley sprigs and 1 large thyme sprig, tied together with kitchen string
  • 3 boiled potatoes, cut into chunks
  • 2 large carrots
  • 2 red bell peppers
  • 3 medium zucchini
  • 2 cups frozen peas
  • 2 cups couscous


Melt 3 tablespoons of butter and the olive oil in a large saucepan. Add the onion and cook over a moderate heat, stirring occasionally, until just softened.

Season the lamb shanks with salt and black pepper and dust over with paprika. Add the lamb shanks to the casserole and cook over a moderate heat for about 7 minutes, turning occasionally until the shanks are well browned. Add paprika, cumin, and stir for about 1 minute. Add tomatoes and water and bring to a boil over a high heat. Skim off any fat, add the parsley bundle and a large pinch of salt. Reduce the heat to low, cover partially and let it simmer for about 2 hours until the lamb is tender.

Transfer the lamb shanks to a large plate and cover with foil. Add potatoes and carrots to the casserole, cover and let it simmer over a moderate heat for about 10 minutes until softened. Add the red peppers and zucchini and simmer uncovered for about 10 minutes longer, until all the vegetables are tender. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir in the frozen peas. Remove the meat from the lamb shanks and cut it into pieces. Return the meat to the stew. In a large saucepan, melt the remaining butter, add the couscous and cook over a moderate heat for about 3 minutes, stirring until lightly toasted. Stir in 2 cups of water, the reserved 1 cup of cooking liquid and a large pinch of salt and bring to a boil. Cover, remove from the heat and let it sit for about 10 minutes until all the liquid has been absorbed. Fluff with a fork.

Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking liquid. Sprinkle the lamb stew and couscous with a little fresh mint and serve the remaining stew on the side.

by Aysenur Tuba Gögenur

Image: [ margouillat ]