Beer-braised mediterranean lamb shanks

Ingredients                    Qty

lamb shank                   200 gm
olive oil                         25 ml
garlic                            20 gm
red wine                       20 ml
rosemary                      4 gm
Pommery mustard        4 gm
salt                                to taste
black pepper                 5 gm
celery                          25 gm
carrots                        75 gm
leeks                           25 gm
bay leaf                       1 gm
lamb bones (for jus)    200 gm
couscous                    25 gm
yellow butter               20 gm
parsley                        5 gm
thyme                         4 gm
tomato puree             20 gm
beer                          120 ml

Instructions:

1.   Roast the lamb bones in a tray with a bed of roughly cut onion, celery, carrots, peppercorn and bay  leaves, and lots of thyme at 250°C for 15 minutes.


2.   Heat a pan, and add a little oil and garlic. Turn the tray down, and roast for 10-12 minutes on medium flame.


3.   Add tomato puree and lamb stock, and keep simmering for 5-6 hours. Thicken with blonde roux (equal  ratio flour and butter cooked until golden brown), and add 10 ml reduced wine.


4.   Marinate the lamb shank with olive oil, garlic, Worcestershire sauce, red wine, mustard paste, salt,  garlic, black pepper, olive oil and thyme. Sear on a heavy-bottomed vessel.


5.   Add the beer and lamb stock in batches. Braise, turning occasionally until the meat starts falling off the  bone or until well-done. Add a few paysanne veggies, and adjust seasoning.


6.   Soak couscous in cold water for 5 minutes. Strain and toss in garlic butter, along with finely chopped celery, carrots, onion and garlic, chopped trio sweet peppers; seasoning essential.


7.   Plate the lamb shank, and de-mould couscous from timbale mould. Garnish and serve with additional sauce.