Easy dish you can bang in the oven and forget about.
Sweet Gravy soup like flavours in the sauce if someone is looking for a good idea to use for plain Cous Cous.


  • Flour

  • Ground Cumin

  • Salt & Pepper

  • 4 x Lamb Shanks (French Cut - Optional)

  • 1 x Tin of chopped Tomatoes

  • 1 x Onion roughly choped

  • 2 x Garlic Cloves roughly chopped

  • 1/2 Cup Dry White Wine

  • 1 x Cup Chicken Stock

  • 1 x Tbs Brown Sugar

  • 1 & 1/2 Tbs Balsamic Vinigar

  • Rosemary (Dried or Fresh)

  • Cous Cous


  • 1.

    Pre heat Oven to 180C

  • 2.

    Mix Flour, Cumin, Salt & Pepper & coat Shanks

  • 3.

    Pan fry until sealed

  • 4.

    Place in baking tray and add Tomatoes, Onion, Garlic, Rosemary, Wine, Stock, Sugar & Vinigar.

  • 5.

    Cover with Foil and cook for 1 hour

  • 6.

    After 1 hour, remove foil, turn shanks and base with pan juices and place back in oven for further 30 minutes.

  • 7.

    Meanwhile cook cous cous according to packet

  • 8.

    Dishup Cous Cous and serve 1 shank per plate and drizzle remaining juices over shanks.


Alternativley, you can serve with mashed potatoes or baked vegetables.
Remember the slower cooked the better result for the lamb shanks.

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