1 Place lamb shanks in large mixing bowl. Add rosemary, garlic, and olive oil and toss to coat. Transfer to large Ziploc bag. Let lamb marinate for 4 hours or overnight. 2 Heat large pot to low heat and cook eggplant, zucchini, squash, onion, garlic, tomatoes, and olives covered for 2 hours, stirring occasionally. Season with salt and pepper. 3 Season lamb shanks with salt and pepper. Heat Dutch oven to high heat and sear lamb shanks on each side for 2 minutes until golden brown and caramelized. Deglaze with red wine and cook out alcohol for 3 minutes. Transfer to caponata mixture and cook covered for 2 hours. 4 Heat a small saucepan to medium-high heat and add olive oil, toss almonds in oil and toast for 2 minutes until light brown and aroma intensifies. Add the vegetable stock and bring to a boil. Add the couscous and currants, and cover. Remove from heat and let couscous cook for 5 minutes. Season with salt and pepper.

by Jason Cohen as seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2014) - Subscribe Now