Red Paprika Couscous

Sangria Braised Lamb Shank with Red Couscous

Red Paprika Couscous

I started working a new job and since then there hasn’t been much time to cook up new  foods.  Needless to say, I’m very excited to present a new recipe after almost a month.  If you know anything about me, it should be that I love to braise things, and lamb shanks are my favorite.  Very few meats fall apart the way lamb shanks  do and very few meats are as flavorful as lamb.  If you keep up with Eating in Bed you may have already seen my Lamb Shank with Quinoa and Mango Banana Chutney, this recipe is like an altered view of the same dish.  While I went with sweeter fruit based flavors for that shank, this time I went with a different side of sweetness.  I used balsamic vinegar, sangria, and Coca-Cola to make my braising liquid, and it was a great combination, especially after the lamb had a chance to release its juices.


The couscous creates a light fluffy bed for the lamb shank to rest on, and they’re both tied together by the use of Jamaican Jerk Seasoning that can be found in any major grocery store’s spice section.  It adds nutty earthy flavors that help contrast the sweetness of the sangria-cola sauce while bringing additional depth of flavor to the paprika coated couscous.



  • 2 Lamb Shanks, about 1lb total
  • 1/3-1/2 a bottle of Sangria
  • 1/2 Cup Coca Cola
  • 1 Tbsp  Balsamic Vinegar
  • 1 Tbsp Cocoa Powder
  • 2 Tbsp Jamaican Jerk Seasoning
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper
  • 2 Tsp Cayenne Pepper
  • 1 Tbsp Olive Oil


  1. Preheat oven to 325 degrees
  2. Rub lamb shanks with olive oil
  3. Rub lamb shanks with salt, pepper, and jamaican jerk seasoning
  4. Heat a cast iron skillet to medium high heat
  5. Add the lamb shanks and cook 3 minutes per side
  6. Combine liquids for braising
  7. Pour braising liquid over lamb shanks and loosely cover with a sheet of aluminum foil
  8. Move cast iron skillet to oven
  9. Cook 35 minutes
  10. Remove foil, flip shanks
  11. Cook 10 more minutes
  12. Set the lamb shanks aside and return the cast iron skillet to medium high heat
  13. Reduce liquid by half until it reaches a sauce like consistency (dip a wooden spoon in the sauce, run your finger through it, if the sauce doesn’t run it’s ready)
  14. Drizzle sauce over lamb shanks and couscous


  • 1 Package of Near East Couscous
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 1 1/4 Cup Water
  • 1 Tbsp Butter
  • 1 Tsp Black Pepper
  • 1 Tbsp Crushed Red Pepper
  • 1 Tsp Jamaican Jerk Seasoning


  1. Bring water and butter to a boil
  2. Add couscous and seasonings
  3. Stir to combine
  4. Remove from heat
  5. Cover, let stand 5 minutes
  6. Fluff with a fork

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