Careme

Ingredients

• Simple Truth® Natural Lamb Shank, 1 lb 1 lb (typically 1 shank) — serves 2 with cauliflower base $8.49 (salePrice)
• Organic Cauliflower, 1 lb 1 large head (about 1 lb), riced or finely chopped $2.49
• Organic Jumbo Sweet Onions, 1 lb 1/2 onion, thinly sliced $1.99
• Sleeved Celery, 1 lb 1 stalk, finely chopped $1.79
• Carrots, 1 lb 1 medium carrot, diced small $1.29
• Garlic (1 head) 3 cloves, minced $0.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 2 cups $2.00 (salePrice)
• Canned crushed tomatoes 1 cup (or 1/2 of a 14–15 oz can)
• Olive oil 2 tbsp, divided
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Ground cinnamon 1/4 tsp
• Bay leaf 1
• Kosher salt 1 tsp, plus more to taste
• Black pepper 1/2 tsp
• Organic Italian Parsley 1/4 cup chopped $1.99
• Fresh lemon (or lemon juice) 1 tbsp juice (optional but recommended)

Instructions

1. Prep: Season the 1 lb lamb shank all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Thinly slice 1/2 sweet onion. Finely chop 1 celery stalk and dice 1 medium carrot. Mince 3 garlic cloves. Chop 1/4 cup parsley.
2. Optional quick sear (stove, 8 minutes): Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown the lamb shank 2–3 minutes per side. (If you’re slammed, you can skip this and still get great results.)
3. Build the slow cooker: Add sliced onion, chopped celery, diced carrot, and half the minced garlic (about 1 1/2 cloves) to the slow cooker. Nestle in the lamb shank. Stir together 2 cups chicken broth, 1 cup crushed tomatoes, 1 tsp cumin, 1 tsp smoked paprika, 1/4 tsp cinnamon, 1 bay leaf, and the remaining 1/2 tsp kosher salt; pour over.
4. Cook: Cover and cook on LOW 6–7 hours (or HIGH 3–4 hours) until the lamb is very tender and nearly falling off the bone.
5. Make cauliflower “couscous” (stove, 10 minutes): Rice 1 lb cauliflower (grate, pulse, or chop very finely). Heat 1 tbsp olive oil in a large skillet over medium-high. Add cauliflower and the remaining minced garlic; season with a pinch of salt and pepper. Cook 6–8 minutes, stirring, until tender but not mushy.
6. Finish + serve: Remove bay leaf. Taste the lamb sauce and adjust salt/pepper; add 1 tbsp lemon juice if using to brighten. Spoon cauliflower couscous into bowls, top with lamb and plenty of the tomato broth, and shower with chopped parsley.