Apple Cider Braised Lamb Shank, Lemon Spinach Israeli Couscous, Watermelon Feta Salad w/ Balsamic Glaze Image

Apple Cider Braised Lamb Shank, Lemon Spinach Israeli Couscous, Watermelon Feta Salad w/ Balsamic Glaze

Mad Good Food - "Springtime"

65
Prep Time
(Minutes)
305
Cook Time
(Minutes)

Ingredients

Apple Cider Braised Lamb Shank

  • 4-6 American lamb shanks
  • 1 tbsp of olive oil
  • 2 tbsp of freshly chopped rosemary
  • 1 tbsp of fresh thyme leaves
  • 2 tbsp of tomato paste
  • 3 cloves garlic, minced
  • 1/2 tsp ground clove
  • 1/4 tsp ground allspice
  • 1 tbsp peppercorns
  • 1 bay leaf
  • 1 large Granny Smith apple, sliced
  • 2 large shallots or 1 medium yellow onion, sliced 2 cups apple cider
  • 1 cup broth of choice (beef, chicken, vegetable)

Lemon Spinach Israeli Couscous

  • 2 cups of Israeli couscous
  • 2 1/4 cups of vegetable broth 1tbsp of butter
  • 2 cups of finely shredded spinach 3tbls of fresh-squeezed lemon
  • 1⁄4 cup of olive oil
  • 1⁄4 cup of pine nuts
  • 2 scallions

Watermelon Feta Salad w/ Balsamic Glaze

  • 2.5-3lb watermelon
  • 8oz block of feta
  • 3tbsp of basil oil or olive oil
  • 1tbsp of lime juice
  • 1tsp of lime zest
  • 1tbsp of fresh herbs (basil and mint) 1tsp of Za’atar and Sumac

Steps

Apple Cider Braised Lamb Shank

  1. Season the lamb generously with salt and pepper.
  2. Combine rosemary, thyme, tomato paste, garlic, clove, and allspice in a small bowl. Stir together until well-combined paste forms.
  3. Rub the paste liberally all over each lamb shank.
  4. Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
  5. Place lamb shanks in the pot once hot and brown on all sides.
  6. Add the peppercorns, bay leaf, apple slices, and shallots (or onions) to the pot.
  7. Pour the apple cider and broth over top and gently stir.
  8. Cover with foil and place in the oven at 350°F for 4 hours, until completely tender
  9. Note: Periodically check sauce reduction, add water as needed.

Lemon Spinach Israeli Couscous

  1. ●In a saucepan bring broth to a boil and stir in couscous butter and salt.
  2. ●Remove pan from heat and let couscous stand and cover for 5 minutes.
  3. ● Fluff couscous with a fork and transfer to a bowl.
  4. ● Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely.
  5. ● Stir in spinach, scallions and sprinkle over pine nuts.
  6. ● Serve at room temperature or chilled.

Watermelon Feta Salad w/ Balsamic Glaze

  1. ● Cut watermelon into 1⁄2 inch squares or melon ball size.
  2. ● Cut feta into 1⁄2 inch squares.
  3. ● Whisk together basil oil/olive oil, lime juice, zest salt & pepper.
  4. ● Toss watermelon and feta with dressing, serve on a platter or bowl, with fresh herbs and
  5. ● seasonings, drizzle with balsamic glaze.