Braised Lamb Shank

In my attempt to re-institute dinners at the table, I whipped up a real Sunday night meal. I made Chambar's Braised Lamb Shank (with honey, figs, and cinnamon) from their recipe that was featured in the Vancouver Sun; Salad Niçoise (from rebar, the modern food cookbook --- such a yummy salad!!!); and couscous. The lamb sounds fancy but was super easy. Amazing flavours. The salad took the most effort with roasted red pepper, baby potatoes, beans, and roasted beets served atop a bed of greens, but was worth the work. Amazing dressing, too. The rebar cookbook is chock full of salad recipes and I want to try every dressing. Overall, the meal was a big hit that we both enjoyed sharing and it felt really good to put it together.