Braised Lamb Shank with Sweet & Savory Caponata Recipe

Braised lamb shank is a hearty and flavorful dish that is perfect for a special occasion, a holiday, or a weeknight meal. The lamb shanks are slowly braised in a sauce with eggplant, zucchini, squash, onions, garlic, and olives. The caponata adds a sweet and savory touch, and the whole dish is finished with a splash of red wine.

This specific recipe comes from Birthright Israel alum and chef Jason Cohen. He shared that this is one of his favorite recipes because of the braising technique. "The shank, a less desirable and inexpensive cut of lamb, is slowly tenderized with deep flavors from the caponata. The vegetables are cooked very slowly, which allows all of the natural sweetness to be released. When combined with the brininess of the olives, the woodsy flavors of the rosemary, this dish becomes extremely balanced."

Braised Lamb Shank

Ingredients for the Lamb Shank

• 6 lamb shanks
• 2 tbsp fresh rosemary, stemmed
• 2 tbsp garlic, minced
• 8 tbsp extra virgin olive oil
• 1/2 cup dry red wine

Ingredients for the Caponata

• 1 large eggplant, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 large Spanish onion, diced
• 4 garlic cloves, minced
• Extra virgin olive oil for sautéing
• 10oz canned San Marzano tomatoes, diced
• 3/4 cup Manzanilla olives, chopped
• Salt and pepper

Ingredients for the 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

Directions

1. Place the lamb shanks in a large mixing bowl.
2. Add rosemary, garlic, and olive oil and toss to coat.
3. Transfer to large Ziploc bag. Let lamb marinate for 4 hours or overnight.
4. Heat a large pot on low and cook eggplant, zucchini, squash, onion, garlic, tomatoes, and olives. Cover and cook for 2 hours on low.
5. Season lamb shanks with salt and pepper.
6. Heat a Dutch oven to high heat and sear the lamb shanks on each side for 2 minutes until golden brown and caramelized. Deglaze the pot with red wine and cook covered for 2 hours.
7. Heat a small saucepan to medium-high heat and add olive oil. Toss almonds in oil and toast for 2 minutes until lightly brown, and the aroma intensifies. Add the vegetable stock and bring to a boil. Add the couscous and cook for 5 minutes. Season with salt and pepper.

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