Moroccan Lamb Shanks With Couscous

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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

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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.

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