Ingredients (For the marinade)

 Paprika, 1 tsp

 Garlic, 3-4 cloves

 Rosemary, 1 sprig

 Thyme, 1 sprig

 Oil, 1 tbs

 Salt and pepper, to taste

 

Ingredients (For the mirepoix)

Carrot, 1

Celery, 1

Onion, 1

Leek, 1

Tomato puree, 250 gms

Red wine, 100 ml

Lamb stock, 500 ml

Bay leaf, 1

Peppercorns, 6-7

Thyme & rosemary, a few sprigs

 

Ingredients (For couscous)

Couscous, 100 gms

Veg stock, 150 ml

Parsley, 50 gms

Red pepper, 1/2

Lime juice, 1 tbs

EVO, 1 tbs

Salt, to taste

 

Method of preparation:

1. Marinate the lamb shanks with all the mentioned ingredients.

2. Wash and clean the mirepoix vegetables.

3. Roughly cut them.

4. Heat a heavy bottom sauce pan, add oil, bay leaf, peppercorn, and vegetables saute till brown.

5. Add tomato puree, carrot deglazed with red wine, add the lamb stock, bring it to boil.

6. Seal the lamb shanks golden brown in a separate pan, add to this mix, cover with greaseproof paper and aluminium foil, cook at 180 degree C for four hours or until the flesh falls off from the bone strain the liquid reduce further.

7. For the couscous, bring the vegetable stock to a boil.

8. Pour over the couscous and cover with the plastic film

9. Remove the cover after five minutes and loosen the couscous with a fork.

10. Mix in the lime juice, EVO, chopped red peppers, parsley and mix well.

11.Serve the lamb shanks on top of the mashed potato and eggplant puree.

12. Spoon over the sauce on top of it.

13. Sprinkle with cardamom powder, drizzle over some rose water and garnish with fresh rose petals.