Braised Lamb Shank with Israeli Couscous and Root Vegetable Stew

By ameliawise4

Modified this recipe from crock-pot.com recipe.

Ingredients

• 2 cups water
• 1 pinch salt
• 1 1/3 cups Israeli couscous, (or regular couscous)
• 6 pounds lamb shanks, bone in, skin removed
• coarse salt
• freshly ground black pepper
• 1 cup olive oil
• 4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside for later in this recipe)
• 1 Spanish onion, peeled and quartered
• 4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this recipe)
• 4 cloves garlic, peeled and smashed
• 2 cups dry white wine
• 1/4 cup distilled white vinegar
• 1/4 cup tomato paste
• 1 to 1 1/2 quarts low sodium chicken broth, (amount will vary depending on the size of the shanks)
• 2 tablespoons mustard oil, (available from Middle Eastern shops - this dish can be made without this item)
• 1 tablespoon whole black peppercorns

Details

Servings 6
Adapted from crock-pot.com

Preparation

Step 1

For Couscous:
1. Place a skillet on stove top set to medium-low heat. Add 2 cups of water and a pinch of salt and bring to a boil.
2. Add 1 1/3 cups of Israeli couscous and cook, stirring until tender about 6-8 minutes. Drain and use immediately or rinse under cold water and reserve for later use.

Directions: Lamb Shanks
1. Season the shanks well with salt and pepper.
2. Place a skillet on stovetop set to medium heat, add the oil and heat until hot but not smoking. Add the shanks and brown on all sides. Remove and set aside.
3. Pour off all but about 2 tablespoons of the oil. Add half of the carrots, half of the celery, the onion and garlic and cook on stovetop over a medium-low heat until the vegetables are soft but not brown, about 5 minutes.
4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns and bring to a boil, stirring and scraping up any browned bits stuck to the bottom of the pan. Add the shanks to the stoneware, the softened vegetables and sauce over shanks and place stoneware on heating base. Cover; cook on High for 2 hours, turning the shanks every 20 minutes or so.
5. Remove the shanks, strain out all of the solids from the braising liquid, and add in the uncooked carrot and celery. Place the shanks back in stoneware and onto slow cooker heating base and cover.
6. Cook on High for 1 hour. Check the shanks for doneness: remove one and place it on a plate. The meat should be very soft but still attached to the bone.
7. To serve; divide cooked couscous among 6 plates. Spoon vegetables from crock-pot over couscous. Place 1 lamb shank on top of vegetables.