Moroccan Braised Lamb Shank

(makes 1 serving)

  • Bonewerks Culinarte Braised Lamb Shank
  • Couscous, warm
  • 2 tbsp.  Diced Cooked Carrot
  • 1 tbsp.  Red Currants
  • 1 tsp.  Lemon Preserves or Lemon Curd
  • ½ tsp.  Harissa Paste
  • 1 tsp.  Chopped Fresh Cilantro
  • 1 tsp.  Toasted Almond Slivers

HEAT Bonewerks Culinarte Braised Lamb Shank in bag for approximately 20 minutes. Cut bag; place shank over a bed of couscous on a serving plate and keep warm.

POUR remaining sauce into a small saucepan; stir in carrots, currants, lemon preserves and harissa paste. Bring to a simmer; add cilantro. Pour sauce over lamb shank; garnish with almonds and serve.