Lamb shanks in a tomato based braising liquid. Served with ginger carrots which are julienned carrots sautéed in white wine, ginger and fresh squeezed orange juice. The couscous has parsley, red bell pepper and dried appricots that were stewed in white wine. The Cipollini onions were added to the braise for the last 30 minutes, they take on the rich flavour of the lamb. This was pretty good dinner, and I didn’t even use a recipe.
