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Slow Cooked Lamb Shank with Cous Cous Salad

These New Zealand Lamb Shanks are available in two different options - one has been coated in Rum & Que’s Ram Rod and the other has been left plain.

The lamb shanks have been slow cooked for hours, and can be re-heated in multiple ways - oven, microwave, and BBQ.

We recommend re-heating in the oven - simply remove from plastic and cook for 30 minutes at 180 degrees until heated through.

You will need:

Magills Slow Cooked Lamb Shank 

Cous cous 

Vegetable broth

Carrots

Feta

Fresh pitted dates

Fresh capsicum

Micro greens to garnish

Method:

Season some carrots with olive oil & salt, remove your shank from plastic and put both in the oven for approx. 30 minutes.

While those are in the oven, bring 1 and 3/4 cups of vegetable broth to boil. Put in a tablespoon of butter and a drizzle of olive oil. Pour one and a half cups of cous cous in and let it boil for a couple of minutes, turn off then set aside with lid on. The cous cous should soak up all the broth mix. Chop feta, dates and capsicum.

Mix through cooled down cous cous. Crumble more feta and micro greens on top & enjoy!

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