Moroccan Lamb Shanks With Couscous
This is a ‘must’ post as Sam told me it is the best meal I have ever cooked him.
Source: A shared global recipe from the Newbys in Australia.
- 1/4 cup olive oil
- 4 Lamb Shanks- salt and peppered (the fore-shanks are more tender than the hind shanks)
- Large onion- finely chopped
- 2 carrots- finely chopped
- 2 large cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 T tomato paste
- 1 tsp harissa or other chile paste (red thai chili paste 1/2 tsp)
- 1 cup dry red wine
- 2 cups chicken stock
Couscous – cook according to directions; add golden raisins or currants if desired. Stir in 1/4 cup slivered almonds and 2 T each chopped mint and cilantro. (We prefer the pearled couscous – more like a small pasta.)
In large enameled cast iron casserole, heat 2 T olive oil and brown the shanks – about 15 minutes. Remove from pan and set aside. Add remaining oil and cook onion, carrots, and garlic 5 minutes. Add spices and cook another minute. Stir in wine and cook until reduced to a thick syrup- about 4 minutes. Add chicken stock and bring to a boil. Nestle in the shanks, cover tight with lid and braise in 325 degree F oven 3 hours basting every hour. Transfer shanks to serving platter and cover with foil. Strain the sauce into a bowl, pressing on the vegetables. Skim off any fat. Return the sauce to the pan and boil until reduced to about 1 cup. Return the vegetables to the sauce. Serve the lamb over the couscous and pour over the sauce.