Slow Cooker
Citrus Lamb Shanks
Carrot and Pea Israeli Couscous
Ingredients
- 2 lamb shanks (about ¾ lb each) (or use a 1-lb boneless chuck roast, trimmed)
- 1 Tbsp olive oil
- ½ lemon
- ½ orange
- 1 stalk organic celery, coarsely chopped
- ½ onion, coarsely chopped
- 1 clove garlic, minced
- ½ cup low-sodium beef broth
- 1 Tbsp tomato paste
- 1 tsp dried rosemary
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Brown lamb on all sides in hot oil in a large skillet over medium-high heat 6 to 8 minutes. Transfer lamb to a 4- or 5-quart slow cooker.
- Grate zest and squeeze juice from lemon and orange. Stir together citrus zest and juice and next 6 ingredients; pour mixture over lamb in cooker, and sprinkle with salt and pepper.
- Cover and cook on LOW 6 to 8 hours or until meat falls off the bone. Remove meat from bones, and serve with pan juices over couscous.
Side Dish Ingredients
- 1 carrot, chopped
- 1 Tbsp olive oil
- ¾ cup whole wheat Israeli (pearl) couscous
- 1 cup low-sodium chicken broth
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (8-oz) pkg frozen petite green peas, thawed
- 1 green onion, chopped
Side Dish Instructions
- Sauté carrot in hot oil in a saucepan over medium heat 5 minutes or until beginning to brown; add couscous.
- Cook 1 minute longer or until toasted; add broth, salt, and pepper. Bring to a boil; reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Stir in peas and onion; cook 2 to 3 minutes or until peas are cooked.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
315
|
364
|
679
|
| Fat (g) | 14 | 8 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 39 | 13 | 52 |
| Carb (g) | 10 | 61 | 71 |
| Fiber (g) | 2 | 8 | 10 |
| Sodium (mg) | 507 | 204 | 711 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
