Description
This Braised Lamb Shank with Sweet & Savory Caponata is a hearty, aromatic dish combining tender, slow-cooked lamb shanks with a rich, vegetable-packed Sicilian caponata. Served alongside fluffy whole wheat couscous studded with toasted almonds and black currants, this meal offers a perfect balance of savory, sweet, and earthy flavors, ideal for a comforting dinner.
Ingredients
Caponata
- 1 large eggplant, small dice
- 1 zucchini, small dice
- 1 yellow squash, small dice
- 1 large Spanish onion, small dice
- 4 cloves garlic, minced
- Extra-virgin olive oil for sautéing
- 10 oz. canned San Marzano tomatoes, small dice
- 3/4 cup manzanilla olives, chopped
- Salt and pepper, to taste
Lamb Shank
- 6 lamb shanks
- 2 tablespoons fresh rosemary, stemmed and chopped
- 2 tablespoons garlic, minced
- 8 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
Couscous
- 1 cup whole wheat couscous
- 1 1/2 cups low-sodium vegetable stock
- 1/3 cup almonds
- 1/3 cup black currants
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Marinate Lamb Shanks: Place lamb shanks in a large mixing bowl. Add 2 tablespoons of fresh rosemary, 2 tablespoons minced garlic, and 8 tablespoons extra-virgin olive oil. Toss well to coat. Transfer the lamb and marinade into a large Ziploc bag and refrigerate for 4 hours or overnight to allow flavors to infuse.
- Prepare Caponata: Heat a large pot over low heat and add a generous amount of olive oil. Sauté the diced eggplant, zucchini, yellow squash, Spanish onion, and minced garlic together, stirring occasionally. Add the diced San Marzano tomatoes and chopped manzanilla olives. Cover and cook the mixture for 2 hours, stirring occasionally, until the vegetables are tender and flavors meld. Season with salt and pepper to taste.
- Sear and Braise Lamb Shanks: Remove marinated lamb shanks from the refrigerator and season with salt and pepper. Heat a Dutch oven over high heat and sear each lamb shank on all sides for about 2 minutes per side until golden brown and caramelized. Transfer the seared lamb shanks into the pot containing the caponata mixture. Cover and continue cooking on low heat for 2 hours, allowing the shanks to braise and absorb the rich flavors.
- Cook Couscous: In a small saucepan over medium-high heat, warm 1/4 cup extra-virgin olive oil. Add the almonds and toast them for 2 minutes until they turn light brown and become aromatic. Carefully add 1 1/2 cups low-sodium vegetable stock and bring to a boil. Stir in 1 cup whole wheat couscous and 1/3 cup black currants. Remove the saucepan from heat, cover, and let the couscous steam for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
- Serve: Plate a serving of couscous, topped with a generous spoonful of caponata and a braised lamb shank. Enjoy this beautifully balanced and flavorful meal.
Notes
- Marinating the lamb shanks overnight enhances the flavor and tenderness.
- If San Marzano tomatoes are unavailable, use any high-quality canned plum tomatoes.
- Manzanilla olives add a slight briny flavor; substitute with green olives if needed.
- Whole wheat couscous adds more fiber; regular couscous can be used as a substitute.
- Prep Time: 20 minutes plus 4 hours to overnight marinating
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Marinating, Searing, Braising, Sautéing, Toasting, Steaming
- Cuisine: Mediterranean, Sicilian
Nutrition
- Serving Size: 1 lamb shank with caponata and couscous
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 45 g
- Cholesterol: 130 mg
