• 4servings
  • 165minutes
  • 450calories

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Ingredients Jump to Instructions ↓

  1. 4 small lamb shanks ,

  2. 1 pound each 2 teaspoon(s) salad oil

  3. 2 medium carrots

  4. 1 large celery stalk

  5. 1 medium onion

  6. 1 can(s) (28 ounces) whole tomatoes in puree

  7. 2 tablespoon(s) chopped fresh rosemary

  8. 2 teaspoon(s) sugar

  9. 1 teaspoon(s) salt

  10. 1 teaspoon(s) beef-flavor instant bouillon

  11. 1 bay leaf

  12. 1 cinnamon stick , 3-inch-long

  13. 1 can(s) (8 ounces) garbanzo beans , rinsed and drained

  14. 3/4 cup(s) couscous , (precooked semolina)

Instructions Jump to Ingredients ↑

  1. Trim all fat from lamb shanks. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to bowl as they brown.

  2. Meanwhile, cut carrots and celery into 1/4-inch-thick slices. Coarsely chop onion.

  3. In same Dutch oven over medium heat, cook carrots, celery, and onion until golden brown. Add tomatoes with their puree, rosemary, sugar, salt, bouillon, bay leaf, cinnamon stick, and 1 cup water; over high heat, heat to boiling, stirring to break up tomatoes. Return shanks to Dutch oven. Reduce heat to low; cover and simmer 2 hours or until lamb shanks are fork-tender, turning meat once.

  4. Discard bay leaf and cinnamon stick; skim fat from sauce. Add garbanzo beans over high heat; heat through.

  5. Meanwhile, prepare couscous as label directs, but do not add margarine or butter.

  6. Serve lamb shanks and their sauce with couscous.


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