Roasted Lamb Shank with Fruit and Herbs

Lemon is our ingredient of the season! Today we’re cooking up a savory dish, and if you like this, you may want to check out our lemon pasta and chicken with preserved lemons.

The night before leaving for our big trip east, I roasted lamb shanks as a going away dinner. We were going to be away from Calder for about two weeks, and in just a few more days, Sarah’s off to Nepal! So something special was definitely in order.

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Since we loved the creativity and flavor of the chicken with preserved lemons, Calder said we should just make that again (it was that good!). Instead, I decided to test another recipe from the Tagines & Couscous cookbook, and I’m so happy to report that we hit another home run!

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