Curry braised lamb shanks
Try spices with lamb shanks or roasted vegetables
Lemon curry braised lamb shanks with couscous: To serve, put a scoop of couscous in a wide soup bowl and top it with a lamb shank and a generous ladle of the pan juices. (Bill Hogan/Chicago Tribune)
Servings: 6 to 8
4 medium zucchini, yellow squash or a combination of the two, trimmed
1 or 2 small chayote squash, halved, seeded
2 medium red bell peppers, cored, seeded
6 to 8 medium tomatillos, husked
1 large (1 pound) yellow onion, quartered, thinly sliced
4 to 6 tablespoons olive oil
1 ½ teaspoons curry powder
1 teaspoon salt
Chopped fresh cilantro
1. Heat oven to 425 degrees. Cut the zucchini and yellow squash lengthwise in half. Cut the halves into 1/2-inch thick slices. Cut the chayote and bell peppers into 1/2-inch pieces. Cut the tomatillos into quarters.
2. Combine all the vegetables in a large bowl. Toss with the oil, curry powder and salt to coat everything nicely. Divide mixture among 2 oiled baking sheets so the vegetables are in a single layer.
3. Roast, stirring once or twice, until tender and lightly browned on the edges, 30-40 minutes. Serve sprinkled with cilantro.
Per serving: 105 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 10 g carbohydrates, 1 g protein, 295 mg sodium, 3 g fiber.