Lamb Shanks with Couscous

Ingredients

20 small French lamb shanks

500ml ZoOSh BBQ Marinade & Basting Sauce

4 cobs corn

1L chicken stock

100ml ZoOSh French Dressing

800g Couscous

10 large roasted capsicum fillets, slices

6 spring onions, sliced diagonally

1 cup continental parsley leaves, roughly chopped

COAT the lamb shanks in the ZoOSh BBQ Marinade & Basting Sauce, then place in a large baking dish with any excess sauce. Bake at 160°C for 30 minutes, covered, then a further 30-40 minutes uncovered. Allow to rest 5-10 minutes. Chargrill the corn on a preheated grill plate 10-15 minutes until tender. Cover and keep warm.
BRING the stock and KRAFT / ZOOSh French Dressing to boil in a large saucepan. Remove from heat and stir in the couscous. Stand 5 minutes then loosen grains with a fork. Slice the kernels from the cobs and stir into the couscous along with the capsicum, spring onions and parsley.
SERVE the couscous onto serving plates and top each with 2 lamb shanks. Drizzle with some roasting juices and serve.