Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the lamb shanks for marinating by trimming any excess fat and patting them dry with paper towels.

2. 2

   In a large bowl, whisk together 0.5 cup olive oil, 0.25 cup fresh lemon juice, 2 tablespoons dried oregano, 1 tablespoon dried thyme, 4 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.

3. 3

   Place the 4 lamb shanks into the marinade, ensuring they are fully coated, then cover the bowl and refrigerate for at least 2 hours or preferably overnight, turning occasionally.

4. 4

   Prepare the couscous salad by combining 1.5 cups whole wheat couscous with 1.5 cups hot vegetable broth in a medium bowl, covering it for 5 minutes until the liquid is absorbed, then fluffing with a fork.

5. 5

   Mix the fluffed couscous with 1 cup halved cherry tomatoes, 0.5 cup diced cucumber, 0.25 cup finely diced red onion, 0.25 cup chopped fresh parsley, 0.25 cup chopped fresh mint, 0.25 cup sliced Kalamata olives, 0.25 cup crumbled feta cheese, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a large bowl.

6. 6

   Preheat a grill to medium-high heat (about 375-400°F), remove the lamb shanks from the marinade, discarding any excess marinade, and place them on the hot grill.

7. 7

   Grill the lamb shanks for 60 to 75 minutes, turning every 10-15 minutes, until well-browned on all sides and the internal temperature reaches 160-170°F for medium doneness.

8. 8

   Let the grilled lamb shanks rest for 10 minutes before serving alongside the Mediterranean couscous salad.