Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 cup beef broth (additional for sauce if needed)
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 325°F (163°C).
2. Season the lamb shanks with salt and pepper.
3. In a large oven proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides.
4. Remove the shanks and set aside.
5. In the same pot, add onions, garlic, carrot, and celery.
6. Sauté until softened.
7. Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
8. Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary.
9. Bring to a simmer.
10. Return the lamb shanks to the pot, cover, and transfer to the oven.
11. Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
12. Adjust seasoning with salt and pepper, and serve hot.

Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes
Kcal: 450 kcal | Servings: 4 servings

Add flavor to your dishes with Italian herb seasoning to use in your pasta sauce, marinades, or roasted veggies!

Ingredients:

• 2 tbsp dried parsley
• 2-3 tsp red chili flakes
• 1 tsp garlic powder
• 2 tbsp dried basil
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 2 tbsp dried marjoram or oregano
  (Or dried sage, if you do have either)

To make the seasoning mix:

1. Into a mixing bowl, add in all the ingredients and give it a mix.
2. Then, is ready to use.
3. Store in a cool dry place, in an airtight container.

YIELDS : 4 SERVINGS
PREP TIME : 0 HOURS 5 MINS
TOTAL TIME : 0 HOURS 20 MINS

INGREDIENTS
1 C. Couscous
1 1/2 c. low-sodium chicken broth
2 tbsp. extra-virgin olive oil
Juice of 1/2 a lemon
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes

DIRECTIONS
Rinse couscous under cold water until water runs clear.
In a medium saucepan over medium heat, bring broth to a boil. Add couscous, then cover
with a lid and remove from heat. Let sit 10 minutes, then fluff with a fork.
Add oil, lemon juice, and parsley. Season with salt, pepper, and a pinch of red pepper flakes.

YIELDS : 8 SERVINGS
PREP TIME : 0 HOURS 10 MINS
TOTAL TIME : 0 HOURS 50 MINS

INGREDIENTS
2 lb. baby potatoes, quartered
1/4 c. extra-virgin olive oil
2 garlic cloves, minced
1 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped parsley
1 tbsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes

DIRECTIONS

Preheat oven to 425°. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with salt,
pepper, and a pinch of red pepper flakes. Pour into a 9″-x-13″ baking dish.
Bake until potatoes are golden and fork tender, 35 to 40 minutes.