Trio of Dishes – Fennell

Sophie O’Sullivan, Chef at Fennell
Palestinian Inspired Spiced Lamb Shanks with Pomegranate and Red Wine | Za’atar Labneh | Tahini, Raspberry and Dill Cous Cous

Palestinian Inspired Spiced Lamb Shanks with Pomegranate and Red Wine

Ingredients

Spice Blend:
• Nutmeg
• Clove
• Cardamom
• Coriander
• Cumin
• Cinnamon
• Turmeric
• Fennel
• Brown sugar
• Salt and pepper

Braising Ingredients
• Lamb shanks
• Onions
• Leeks
• Garlic
• Red wine
• Pomegranate molasses
• Salt and pepper

Directions
1. In a hot, dry pan, toast your cumin and coriander seeds until golden and aromatic. Once toasted, add to a blender with the remaining spices and sugar. Blend until well combined.
2. Place lamb shanks in a large dish suitable for the fridge. Cover with olive oil and salt before coating generously with your spice mix. Place in the fridge to marinate overnight.
3. Slice your onions, leeks and garlic, and place them at the base of your braising dish to create a bed. Add the lamb shanks, red wine and pomegranate molasses.
4. Place in a preheated oven at 160°C and cook for 4 hours, until fork-tender.
5. Serve with fresh herbs, feta and a dip of your choice.

Za’atar Labneh

Ingredients
• Natural yoghurt
• Sesame seeds
• Oregano
• Sumac
• Thyme
• Lemon
• Olives
• Pistachios
• Mint
• Olive oil
• Salt

Directions
1. Using a cheesecloth, strain your natural yoghurt over a sieve. Add a pinch of salt and allow to sit and strain.
2. In a frying pan, add a generous amount of oil, then sesame seeds, oregano, sumac, thyme and salt. Lightly fry, taking care not to burn.
3. Remove from heat and add sliced olives with lemon juice.
4. Spread the strained yoghurt (which is now labneh!) onto a large serving dish, creating a dip in the middle for the infused oil.
5. Garnish with fresh mint, pistachios and lemon. Enjoy!

Tahini, Raspberry and Dill Cous Cous

Ingredients
• Cous Cous
• Tahini
• Raspberry jam
• Lemon juice
• Olive oil
• Soy sauce
• Cumin
• Smoked Papriki
• Corriander
• Cucumber
• Pomegranate
• Mint
• Dill
• Vegetable stock
• Salt and pepper

Directions
1. Cover cous cous with hot vegetable stock by 1–2 cm and leave to sit, covered, for 10 minutes.
2. In a separate bowl or jar, add together tahini, raspberry jam, lemon juice, soy sauce, spices and olive oil. Shake or stir until smooth.
3. Slice the cucumber into small cubes, and remove the pomegranate seeds from their flesh.
4. Once the cous cous is cooked, add your dressing (it’s best to do this while the cous cous is a little warm!), along with your cucumber and pomegranate.
5. Finish with fresh dill and mint. Season to taste.