Braised Lamb Shank Recipe

Prepare the Lamb Shanks

Season the lamb shanks with salt, black pepper, cumin, paprika, and cinnamon. Heat olive oil in a large pot over medium-high heat and sear the lamb shanks until browned on all sides. Remove and set aside.

Sauté the Vegetables

In the same pot, add chopped Spanish onion, minced garlic, diced carrots, and celery. Sauté until softened, about 5-7 minutes.

Add Liquids and Braise

Stir in the tomato paste, then add the red wine and beef broth. Bring to a simmer, then return the lamb shanks to the pot, cover, and reduce heat to low. Braise for about 2-2.5 hours until the meat is tender.

Cook the Couscous

In a separate pot, bring 1 cup of water to a boil. Add the couscous and a pinch of salt, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

Prepare the Zucchini and Cucumber Yogurt

Slice the zucchini and sauté in a little olive oil until tender. For the cucumber yogurt, finely chop the cucumber and mix with the yogurt. Season with salt and pepper to taste.

Serve

Plate the braised lamb shanks with couscous, sautéed zucchini, and a dollop of cucumber yogurt. Garnish with toasted almonds.