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Za’atar and Panko Crusted Braised Lamb Shanks

Za’atar and Panko Crusted Braised Lamb Shanks – Recipe

Subtly spiced lamb shanks so tender they will easily fall off the bone. The addition of za’atar gives a traditional Middle Eastern flavour to the dish.

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Ingredients per serve

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What you need

Subtly spiced lamb shanks so tender they will easily fall off the bone. The addition of za’atar gives a traditional Middle Eastern flavour to the dish.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb Shanks

    • Add half the olive oil to a large pan and seal lamb shanks over high heat, then place into a gastronorm tray.
    • Add remaining olive oil to the pan and cook onions, carrots, celery and garlic over medium heat for 5–7 minutes or until softened. Add to gastronorm with lamb shanks.
    • Combine KNORR Beef Booster and water (500ml per 10 serves) and pour over lamb along with KNORR Italiana Pronto Napoli.
    • Bake in oven at 160°C for 3 hours or until lamb is tender.
    • Combine za’atar and panko in a bowl and sprinkle over lamb shanks. Return to oven at 200°C and cook for a further 20 minutes or until breadcrumbs are golden.

  3. Pearl Couscous Salad

    • Add couscous, water (500ml per 10 serves) and KNORR Chicken Booster in a saucepan. Bring to a simmer then place lid on and turn heat to medium low and cook for 10 minutes or until liquid is absorbed and couscous cooked through.
    • Transfer couscous to a large bowl and add cherry tomatoes, cucumber, feta and rocket.
    • Combine KNORR Italian Glaze with Balsamic and extra virgin olive oil in a small bowl and whisk to combine. Pour over couscous salad.

  4. To Assemble and Serve

    • Spoon couscous salad onto a plate, top with lamb shanks and braising liquid. Garnish with parsley leaves.
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