Week 11 of 52 Weeks of Food 

No, I have not given up on my 52 weeks of food challenge. I’ve just been a combination of lazy and busy. More lazy about it than too busy to do it. Here’s the next instalment, which was inspired by a fabulous meal Kris’ mum served when we were in Brisbane. I couldn’t get her slow-cooked red wine lamb shanks dish out of my mind, harassed her for the recipe and even ordered a slow cooker for myself.  

Unfortunately, due to various electrical and technical reasons, I wasn’t actually able to do this in the slow cooker, so I used a pressure cooker. But the result was just as delicious.

The lamb shanks were rich and filling so I needed a light side dish to balance it out and opted for a warm couscous salad with veggies.  

The how-to:


For the Lamb Shanks:

Lamb shanks: 750 grams – 1 kilo

Onion: 2 medium, sliced thin

Garlic: 4-5 pods or per taste, chopped fine

Stock: 1.5 cups

Red wine: 1 cup (I used a merlot)

Salt: To taste

Pepper: To taste

For the Couscous:

Couscous: 1 cup

Onion: 1 medium, chopped fine

Garlic: 2 pods, chopped fine

Mixed veggies: 1 cup (I used beans, carrots and peas)

Feta cheese (optional): 1/4 cup, crumbled

Salt: To taste

Pepper: To taste


Lamb Shanks:

Briefly fry and seal the lamb shanks. Put them aside.

Saute the onions and garlic, just enough to release the flavours.

Add the red wine and bring to a boil. Reduce to a simmer.

Add the stock.

Add salt and pepper to taste. Transfer to a pressure cooker.

Put the lamb shanks in.

With the pressure cooker on high flame, wait for the first whistle, then reduce to half flame.

Let the lamb shanks cook for 35-45 minutes, depending on size/weight.

Once done, turn off the flame and let the pressure cooker release in its own time.

Shred/pull the meat into bite sized pieces.

The sauce can remain as is or thickened.

The meat can be transferred back into the sauce or served separately.


Mix equal parts couscous and equal parts salted hot water/stock. I like to make my couscous with stock for a little bit of flavour.

Leave to rest. Flake with a fork.

Saute onions and garlic and keep aside.

Blanche veggies, leaving them slightly crunchy.

Add the onion and garlic mixture and veggies to the coucous and toss lightly.

Add crumbled feta cheese on top.

Serve with the lamb shanks.


P.S. The image of the food does not do the meal justice at all. I’m working on bettering my food pics.

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