Braised Lamb Shank by Made from scratch



Two (2) Lamb Shanks

One (1) Sweet Onion

Two (2) Whole Carrots

Two (2) Celery Stalks

Three (3) Garlic Cloves

Five (5) Stalks of Thyme

One (1) Bottle of Dry Red Wine

One (1) Low Sodium Beef Broth

One (1) Cup of Water

One (1) Teaspoon of Salt

One (1) Teaspoon of Pepper

Two (2)  Tablespoons of Oil

Fresh Chopped Parsley




Season Lamb Shanks with Salt and Pepper

Add Oil to Pan

Brown Lamb Shanks on All Sides for 4 Minutes each

Remove Lamb Shanks and place in Crock Pot

Add, Onion, Carrots, Celery and Garlic and Cook for 8 Minutes

Add Thyme and Cook for 2 Minutes

Add Wine, Beef Broth and Water and bring to a Boil

Carefully Transfer Pan to the Crock Pot

Cover and Cook on High for 6 Hours


Israeli Couscous


Two (2) Tablespoons of Oil

Two (2) Cups of Israeli Couscous 

Four (4) Cups of Low-Sodium Chicken Broth

Six (6) Cherry Tomatoes Cut in Half

Salt & Pepper




Add Oil to a Hot Pan

Add Couscous and Cook for about 4 minutes until slightly Brown

Add Chicken Broth & Asparagus Spears and Bring to a Boil

Cover and Reduce heat to Low and Simmer for 10-12 minutes or until Broth is gone

Fluff with Spoon and add Tomatoes 

Season with Salt & Pepper to your taste


To Plate:


Lay Couscous on Plate

Lay Braised Lamb Shank on top of Couscous

Sprinkle with Chopped Parsley 

Serve !