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Osso Buco Style Lamb Shank with Couscous



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Ingredients List

  • Peel of 1/2 a small lemon
  • Peel of 1/4 a small orange
  • 1/2 a handful flat leaf parsley
  • 1 small clove of garlic, peeled & halved
  • 1/2 a small red onion, peeled & halved
  • 1 small carrot, (approx. 40g - 50g) peeled & roughly chopped
  • 10g olive oil
  • 400g tin whole peeled tomatoes
  • 3 MC of water
  • 1 lamb shank (approx. 350g - 400g)
  • 1 MC of couscous - RINSED

Recipe's preparation

  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.
    2. 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.
    3. 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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* Can be served with rice instead of couscous as a gluten free alternative. After step 13 place meat/sauce in thermo server and prepare desired quantity of rice in Thermomix as per EDCB.

* Both my 8 month old and my 4yr old love this recipe! If there is any left over I simply freeze in ice cube trays and defrost for my baby 1 - 2 cubes at a time.

* If desired a lamb forequarter chop could be used in place of the shank, however, the lamb shank does give this dish it's wonderful flavour!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks for the recipe. I

    Submitted by Gorgeouscyd on 16. March 2016 - 07:53.

    Thanks for the recipe. I added celery as well. I cooked for an extra 10 minutes, the meat was cooked, not 'falling off the bone' but ok to work with as instructed. In doing so I scotched the bottom of the bowl, so more water needed. I used a medium size couscous, which didn't cook so well with this method, I'm sure a finer one would have been ok. 

    I like more depth of flavour, so if I do this again I'll add a little TM stock, and some red wine or dry sherry. 

    The recipe was very easy, with minimal hands on time, which is good to know. 

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  • The sauce is rather

    Submitted by 201354081h on 15. February 2016 - 11:29.

    The sauce is rather delicious. However the set-out for the recipe was rather confusing after Step 8.

    I cooked the sauce and shanks for 35 minutes as recommended yet the shanks were not cooked through.Steps 9, 10 and 11 were confusing. "When there is 25 minutes of cooking time left CAREFULLY place Varoma tray into Varoma ..." So in other words when there has only been 10 minutes of cooking shanks and sauce, we then place the Varoma tray with baking paper and rinsed couscous into Varoma bowl cook for 25 minutes? That still only means the shanks have cooked for 35 minutes and still not cooked properly.

    Step 11 was the most confusing "When cooking time is complete remove shank with tongs and set aside ..." What cooking time are we talking about? The couscous, the shanks or both? Aside from the 35 minutes mentioned no other cooking time was mentioned. How much longer were the shanks and the couscous meant to cook for? Because no further directions were provided re: further cooking time I took the shanks out of the Varoma, poured a small amount of sauce into a deep casserole dish, placed the shanks on top of the sauce, covered the shanks with remaining sauce and placed them in the oven at 180 degrees for further hour. I've made the couscous according to packet directions rather then Thermomix. It was a rather disappointing experience.

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  • The meat was cooked

    Submitted by Kreative Kappy on 4. April 2015 - 09:06.

    The meat was cooked beautifully and the couscous was the perfect side to this meal. However, the citrius for us really overpowered the rest of the dish which was a shame as the rest of it was really really lovely. I will make it again minus the citrus cos the rest of the meal was perfect tmrc_emoticons.) 

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  • 1 measuring cup  

    Submitted by starfish79 on 22. March 2015 - 14:18.

    1 measuring cup   tmrc_emoticons.)

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  • This was a very simple, tasty

    Submitted by lhayne on 10. March 2015 - 12:39.

    This was a very simple, tasty meal to prepare with very minimal 'hands on' cooking time. I would say this quantity is only enough for 2 people. I used 2 shanks (700g) and it fed 3 of us with not enough cous cous so increase quantities if there's more to feed. Beautiful flavour though and a much quicker alternative to doing a traditional slow cooked osso buco

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  • what is 1 MC 

    Submitted by jdjgiants on 19. January 2015 - 20:25.

    what is 1 MC 

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  • I put in more vegies and lamb

    Submitted by Kirrilly on 22. August 2012 - 13:46.

    I put in more vegies and lamb shanks to feed the whole family, but this is a YUM recipe, thanks

    Find me at Kirls Thermo Updates (Facebook)

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