Osso Buco Style Lamb Shank with Couscous

1.

Place peel into mixing bowl and zest 20 sec/speed 8.

2.  Add parsley, carrot, garlic and onion and chop 5 secs/speed 7. Scrape down sides.

3.  Add oil and sauté 2 min/Varoma/.

4.  Add tomatoes, chop 4 sec/speed 5.

5.  Add water.

6.  With a sharp knife cut through the thickest parts of the shank meat, all the way to the bone, to ensure even cooking. You may need to make 2-3 cuts depending on size of shank.

7.  Place shank into Varoma receptacle and position on TM (leaving Varoma tray aside).

1. 8.  Cook for 35 min/Varoma/speed 1.

9. Place baking paper onto Varoma tray, adding rinsed couscous on top, spreading evenly.

1. 10.  When there is 25 minutes of cooking time left CAREFULLY place Varoma tray into Varoma, ensuring Varoma lid is securely in place.
4. 11.  When cooking time is complete remove shank with tongs and set aside. Allow shank to cool for at least 5 minutes before handling and removing meat from shank bone with a knife and fork. Roughly chop lamb meat, no larger than 2 cm cubes, and discard any excess fat or tough pieces.
6. 12.  Place meat into TM bowl with sauce and blend 5 sec/speed 7.

13. Check consistency, blend for a further few seconds if a finer texture is desired.

14. Serve with couscous. 

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