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1
Pre-heat oven at 425oF.
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2
In a bowl, rub lamb shanks with 2 Tbsp of olive oil.
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3
In another bowl, combine salt, black pepper, saffron, ginger, turmeric and curry powder and mix well.
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4
Cover lamb shank generously with this rub.
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5
Dust lamb shanks with flour.
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6
Set shanks aside.
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7
Coarsely chop garlic, shallots and cilantro.
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8
Cut each cherry tomato in half.
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9
Remove red bell pepper stem and seeds.
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10
Chop in 1/2 inch squares.
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11
Chop zucchini into 1/2 inch cubes.
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12
Chop eggplant into 1/2 inch cubes.
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13
Coarsely chop almonds.
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14
Finely chop rosemary.
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15
Cut lemon into thin small wedges.
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16
In a large bowl, combine garlic, shallots, cilantro, cherry tomatoes, white wine, bell peppers, zucchini, eggplant, almonds, rosemary, lemon, honey and cinnamon.
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17
Toss and mix well with the other 2 Tbsp olive oil.
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18
Take a large piece of Reynolds Wrap Foil (about 18 x 36).
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19
Rub soften butter in the middle of the foil.
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20
Place half of the vegetable mixture on top of the buttered foil surface.
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21
Arrange lamb shanks on top of the vegetable layer.
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22
Place remaining vegetable mixture on top of lamb shanks.
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23
Fold top and bottom of the foil and seal to lock.
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24
Twist foil ends tightly to seal and connect to each other to form a handle.
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25
The foil should now look like a basket with a handle.
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26
Place foil basket in a dutch oven without the lid.
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27
Cook for 30 minutes at 425oF then 1.5 hours at 350oF.
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28
Remove from oven and let cool for 15 minutes.
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29
Carefully open the foil basket.
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30
Serve lamb shanks and vegetables on top of cous-cous.
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31
Delicious!
