Mideastern Lamb Shanks with Couscous
4 lamb shanks (about 4 Ib. total)
2 large (about 114 Ib. total) onions
2 tablespoons paprika
2 teaspoons dried thyme leaves
1 teaspoon pepper
1 can (28 oz.) tomatoes
1 cup dry red wine
1/3 cup calamata olives
1 package (10 oz.) frozen petite Brussels sprouts
About 4 cups hot couscous Salt
Rinse shanks; place in a 4- to 5-quart casserole. Bake in a 450° oven for 30 minutes. Chop onions; mix with lamb juices. Sprinkle shanks with paprika, thyme, and pepper. Bake 30 minutes.
Add tomatoes and their liquid, wine, and olives. Cover tightly. Bake until meat is very tender when pierced, about l/2 hours. Add sprouts, cover tightly, and bake until sprouts are hot, about 15 minutes. Serve with couscous and salt to taste. Serves 4.
Per serving: 638 cal. (17 percent from fat); 60 g protein; 12 g fat (3.8 g sat.); 72 g carbo.; 584 mg sodium; 145 mg chol.