Apple cider-braised lamb shank, lemon spinach couscous and watermelon feta salad

Make a springtime family meal bloom with braised lamb shanks, lemon couscous and a seasonal watermelon and feta salad.

Credit: Mad Good Food

• serves

  6

• prep

  1 hour

• cook

  5 hours

• difficulty

  Easy

Got leftover lamb? Use it in an easy lamb curry or fresh lamb gyros. 

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

1. For the lamb shanks, season the lamb generously with salt and pepper.
2. 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.
3. Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
4. Place lamb shanks in the pot once hot and brown on all sides.
5. Add the peppercorns, bay leaf, apple slices, and shallots (or onions) to the pot.
6. Pour the apple cider and broth over top and gently stir.
7. 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.
8. 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.
9. Fluff couscous with a fork and transfer to a bowl.
10. Stir in lemon juice, oil, and salt and pepper to taste (you can also add a little lemon zest) and cool couscous completely.
11. Stir in spinach and scallions and sprinkle over pine nuts. Serve at room temperature or chilled.
12. For the salad, cut watermelon into 1.5-2 cm squares or melon ball size. Cut feta into 1 cm (½ in) squares.
13. 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.
14. 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.

Got leftover lamb? Use it in an easy lamb curry or fresh lamb gyros.