Lamb and port stew

LAMB STEW WITH PORT WINE

Portions : 4 - Preparation time : 10 minutes - Cooking time : 4 hours and 15 minutes

Ingredients

• 2 to 3 Québec lamb shanks
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 3 garlic cloves, chopped
• 250 ml (1 cup) port wine
• 15 ml (1 tbsp.) tomato paste
• 30 ml (2 tablespoons) ras el hanout
• 1 l (4 cups) chicken broth
• 60 ml (4 tbsp.) balsamic vinegar
• 4 sprigs thyme, leaves removed
• 1 sprig rosemary, leaves removed
• 500 ml (2 cups) button mushrooms, quartered
• 60 ml (4 tbsp.) 35% cream
• 500 ml (2 cups) couscous seeds
• 500 ml (2 cups) water, boiling
• 15 ml (1 tbsp.) butter
• Salt and pepper to taste

Preparation

1. In a casserole dish, sear the shanks on both sides, coated with Mycryo butter or the fat of your choice. Remove and set aside.
2. In the same pan, brown the onion for 2 minutes. Add the garlic, port and reduce by half.
3. Add the tomato paste, ral el Hanout, stock, balsamic vinegar, thyme and rosemary, cover and bake for 4 hours.
4. Add the mushrooms and cream to the casserole over high heat and cook for 5 minutes, stirring constantly. Check seasoning.
5. Meanwhile, in a bowl containing the couscous seeds, add the boiling water, butter and salt. Cover the bowl and leave to swell for 10 minutes. Check the seasoning.
6. Using a fork, remove the seeds from the couscous.