Rosemary Lamb Shank with Lingonberry Agrodolce on Pearl Couscous (Serves 3)

Impress your date with this simple 3 #meiwok wok dish. You can skip some of the random ingredients with your judgement, but it tastes the best with everything assembled.

Kevin Lee

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Ingredients

Lamb Shank (usually around 0.8~1lb)
1/4 cup Tomato Paste
2 cups Unsalted Beef Stock (may substitute with Chicken stock)
1.5 cups Red Wine
6 cloves Garlic
3 stalks of Rosemary

Lingonberry Agrodolce:

1 Tbsp Lingonberry Jam (any tart+mildly sweet jam works here; ex. Raspberry/some Strawberry ones)
1 Tbsp Balsamic Vinegar
1 tsp White Vinegar
1 Red Chili
2 tsp Gochugaru
1 tsp Lao Gan Ma (老干妈) [or your favourite chili sauce]
1 cm dot of Wasabi

Instructions

Trim most of fat off Lamb Shank and french/separate the meat and tendons from the first 1" of the smaller bone end for aesthetics.
Sear the Lamb in a wok at high heat in a neutral oil until somewhat browned on every surface. This may take around ten minutes. At the 5 minute mark, you may add in the garlic and rosemary to help them develop flavour. Be careful not to burn anything.
Preheat Oven to 325°F/165°C
Remove Lamb from the wok and add in red wine. Use a wooden spatula to scrape off the fond from the lamb. Add in the tomato paste, beef stock, garlic, rosemary, and bay leaves. Let the sauce boil until the wine is cooked off and add salt and pepper to taste.
Replace lamb and cover the #meiwok tightly with aluminum foil. Place in oven for 1.5hrs, or until the internal temperature reaches 145°F/62°C
Remove foil and let the lamb rest for 5 minutes before plating.
Dice the red chili finely and mix all of the above ingredients together. Adjust to taste.
Pearl Couscous:Toast 300g of couscous in wok for 3~4 minutes in a #meiwok over medium heat. Fill the wok with 3 cups of water, throw in a pinch of salt, and let it boil for 10 minutes. Drain and rinse with cold water. Mix in 3 tbsp of brown or grain mustard, as well as 1 cup of lamb sauce.
Brussel Sprouts/Tomatoes:Half the tomatoes and brussel sprouts. Drizzle oil on tomatoes and roast in oven for 40 minutes at 325°FRoast brussel sprouts in the oven for 20 minutes with oil, salt, and black pepper at 325°F