Lamb: September 2010 Archives

Submitted by Celadon

Moroccan Inspired Braised Lamb Shanks with Golden Raisin and Toasted Almond Couscous

• 4 lamb shanks
• 1 LB  onion, large dice
• 1 LB  carrots, large dice
• 1/2 LB  fennel, large dice
• 1/4 cup  olive oil

Season lamb shanks with salt and black pepper
Roast in a 450º oven until golden brown, about 30-40 minutes
Sauté vegetables in olive oil