Ingredients
6 lamb shanks
1 cup oil for frying
1 cup Ape flour
salt & pepper
1 btl white wine
3 quarts stock (chicken, lamb, vegior or water)
1 teaspoon saffron
1 orange peel (toasted lightly)
2 stalks celery
1 large carrot
1 yellow onion
1 pinch Chile flakes
6 bay leaves (fresh cracked)
8 cloves garlic (smashed)


Method
Season shanks 12-24 hours in advance, then dredge shanks in flour. Heat large fry pan with oil and fry shanks until golden brown. Sauté garlic, onion, celery, carrot, bay, orange, Chile until tender about 5 min. Then add to shanks and cover, bake 375° for 3 hours or until tender.

Couscous
1 cup Israeli couscous
4 baby carrots (cut in half)
3 baby artichoke hearts (in lemon water)
one fourth cup golden raisins
2 cup fresh spinach
3 Marcona almonds
6 sprigs cilantro

Method

1. Bring 1 g. water salted to boil, add couscous cook until Aleut. Pre heat oven 375°
2. Season carrot and artichokes with olive oil, salt & pepper slightly roast until firm but with a little color and cool in a large baking dish place couscous, carrots,raisins,artichokes,lamb shanks and braising liquid together, bake 375° for 10 min.
3. Take lamb shanks out place on warm plates.
4. Mix in spinach until wilted and spoon the mixture over the lamb shanks and top with marcona almonds and cilantro sprig.

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