1
Preheat oven to 160°C. Heat 2 tbs oil in a flameproof casserole over medium-high heat. Season lamb, then cook, turning, for 6-8 minutes until browned all over. Remove and set aside. Reduce heat to medium.
2
Add onion, celery and carrot, and cook for 3-4 minutes until softened. Add garlic and cook for a further 1-2 minutes until fragrant. Add tomatoes, wine and stock, scraping the bottom of the pan with a spoon. Return lamb to casserole. Bring to a simmer, cover surface with a circle of baking paper and lid. Bake for 3 hours or until tender. Remove lamb from casserole and rest, loosely covered with foil,until ready to serve.
3
Return the casserole to medium heat, bring sauce to a simmer and cook for 15 minutes or until thick.
4
Meanwhile, to make couscous, place cauliflower in a food processor and whiz until it resembles small crumbs. Combine with the mint, onion, lemon juice and remaining 1/3 cup (80ml) oil. Season.
5
Place in a frypan over medium heat and toss for 3-4 minutes until warm. Serve the lamb with couscous, micro radish and reduced sauce.