serves
6
prep
1 hour
cook
5 hours
difficulty
Easy
serves
6
people
preparation
1
hour
cooking
5
hours
difficulty
Easy
level
Ingredients
Apple cider braised lamb shank
- 4-6 lamb shanks
- 3 tsp (15 ml) olive oil
- 1½ tbsp freshly chopped rosemary
- 3 tsp fresh thyme leaves
- 1½ tbsp (15 ml) tomato paste
- 3 cloves garlic, minced
- ½ tsp ground clove
- ¼ tsp ground allspice
- 3 tsp peppercorns
- 1 bay leaf
- 1 large Granny Smith apple, sliced
- 2 large shallots (or 1 medium onion), sliced
- 2 cups (500ml) apple cider
- 1 cup (3250 ml) stock (broth) of choice (beef, chicken, vegetable)
Lemon spinach couscous
- 2¼ cups vegetable stock (broth)
- 2 cups large (Israeli) couscous
- 15 g (3 tsp) butter
- 2 tbsp + 1 tsp (45 ml) fresh-squeezed lemon juice
- ¼ cup (60 ml) olive oil
- 2 spring onions (scallions), finely chopped, optional
- 2 cups finely shredded spinach
- ½ cup pine nuts
Watermelon feta salad with balsamic glaze
- 1.1-1.4 kg (2.5-3 lb) watermelon
- 225 g (8 oz) block feta
- 2 tbsp + 1 tsp (45 ml) basil oil or olive oil
- 3 tsp (15 ml) lime juice
- 1 tsp lime zest
- 1 tsp za’atar
- 1 tsp sumac
- Balsamic glaze, optional
- 3 tsp fresh herbs (basil and mint), finely sliced
Instructions
- For the lamb shanks, season the lamb generously with salt and pepper.
- Combine rosemary, thyme, tomato paste, garlic, clove and allspice in a small bowl. Stir together until well-combined paste forms. Rub the paste liberally all over each lamb shank.
- Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
- Place lamb shanks in the pot once hot and brown on all sides.
- Add the peppercorns, bay leaf, apple slices, and shallots (or onions) to the pot.
- Pour the apple cider and broth over top and gently stir.
- Cover with foil and place in the oven at 350°F for 4 hours, until completely tender. Note: Periodically check sauce reduction, add water as needed.
- Meanwhile, for the couscous, in a saucepan bring broth to a boil and stir in couscous, butter and salt to taste. Remove pan from heat and let couscous stand, covered, for 5 minutes.
- Fluff couscous with a fork and transfer to a bowl.
- Stir in lemon juice, oil, and salt and pepper to taste (you can also add a little lemon zest) and cool couscous completely.
- Stir in spinach and scallions and sprinkle over pine nuts. Serve at room temperature or chilled.
- For the salad, cut watermelon into 1.5-2 cm squares or melon ball size. Cut feta into 1 cm (½ in) squares.
- Whisk together basil oil/olive oil, lime juice and zest, plus salt and pepper. Toss watermelon and feta with dressing. Serve on a platter or bowl, drizzled with balsamic glaze and with fresh herbs scattered over.
- Serve lamb with couscous and salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
