Braised Lamb Shin Shank over Quinoa Couscous and Stewed Vegetables

PREPARATION:

Brown the lamb shanks in a pan over medium heat. Add the tomato paste and the yellow chili pepper paste. Remove. Add the red wine, the dried mushrooms, the bay leaf and the rosemary. Add salt, pepper and cumin.

Place the lamb shanks back in the pan and cover with the meat stock. Cook from 2 to 3 hours until the meat is soft and separates from the bone. Withdraw the shanks and reserve. Sieve the sauce and check the seasoning.

Couscous: Wash the quinoa in cold water. Boil it until it is “al dente”, sieve and reserve. In a pan over low heat, brown the onion in butter and olive oil. Add the diced vegetables and the quinoa. Mix and season with the chopped herbs.

Serve the couscous accompanied by the lamb shanks and the sauce.

INGREDIENTS: (SERVES 4)

• 4 lamb shinbones
• 1 spoonful of butter
• 2 tbsp of vegetable oil
• 1 red onion
• 1 spoonful of ground garlic
• 3 tbsp of chopped celery
• 3 tbsp of chopped leek
• 1 chopped red pepper
• 2 tbsp of tomato paste
• 2 tbsp of aji amarillo paste
• 1 cup of red wine
• 2 dry mushrooms
• 1 bay leaf
• 1 rosemary sprig
• 2-3 cups of meat
• stock Salt
• Pepper
• Cumin

Couscous

• 400 gr of quinoa
• 50 gr of chopped white onion, Olive oil
• Butter
• 50 gr of diced red peppers
• 50 gr of diced eggplant
• 50 gr of diced zucchini
• 50 gr of diced tomatoes
• 1 chopped black mint sprig
• 1 sprig of chopped
• mint Salt