Quinoa, a tiny, nutritious seed native to the Andes, is high in protein and loaded with niacin, iron, phosphorus, and potassium. The cooked seeds are crunchy and nutty, the perfect background for dried fruits and toasted nuts.
Braised Lamb Shanks with Quinoa
- Ingredients for Braised Lamb:
- 2 pounds lamb shanks
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 1 Tbs. minced fresh rosemary
- 1/3 cup dry red wine
- 1 1/2 cups chicken or beef broth
- 1 1/2 Tbs. fresh cilantro leaves
- Ingredients for Quinoa:
- 1/4 cup coarsely chopped carrots
- 1 Tbs. extra-virgin olive oil
- 1 cup quinoa, rinsed thoroughly in a sieve and drained well
- 1 garlic clove, minced
- 2 cups of water
- 1/2 tsp. kosher salt
Directions for Braised Lamb:
In a deep, heavy stockpot over medium heat, warm the olive oil. Add the lamb shanks and brown on all sides, 10 to 12 minutes.
Transfer the shanks to a plate. Add the onion to the pan and sauté over medium heat, stirring occasionally, until the onion is soft about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, broth, rosemary, and lamb shanks.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer until the shanks can be easily pierced with a skewer, 1 1/2 to 2 hours.
Directions for Quinoa:
In a large, deep frypan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact.
Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and carrots cook for 3 minutes until fragrant. Add the water and salt.
Bring to a boil, reduce the heat to medium, cover, and cook until the liquid is absorbed 15 to 18 minutes.
Uncover and continue to cook until any excess moisture is cooked off, about 1 minute.
Transfer the lamb shanks and the quinoa to individual plates and garnish with the cilantro. Serve immediately.