Ingredients for Moroccan Lamb Shank With Couscous
- 4 lamb shanks
- Tomatoes
- 2 teaspoons ground cumin
- Ground Coriander
- 1 tablespoon paprika
- Fennel Seed
- 1 tablespoon grated fresh ginger
- 1-2 finely chopped chili peppers (adjust to taste)
- 1 cinnamon stick
- 2 tablespoons olive oil
- 4 cups chicken stock
- Dried Apricots
- Dried Figs
- Almond Halve
- 2 tablespoons honey
- Fresh Coriander
- 1 ½ cups couscous
- 1 teaspoon salt (or to taste)
- Black Pepper
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How to Make Moroccan Lamb Shank With Couscous
- In a small bowl, combine 2 tsp ground cumin, 1 tsp ground coriander, 1 tbsp paprika, and 1 tsp fennel seeds.
- Heat 2 tbsp olive oil in a large, oven-safe Dutch oven or casserole dish over medium heat.
- Add the spice mixture to the hot oil and fry for 1-2 minutes, or until fragrant.
- Add 1 tbsp grated fresh ginger and 1-2 finely chopped chili peppers (adjust to taste). Fry for 1 minute more.
- Add 4 lamb shanks to the pot, ensuring they are well coated with the spice mixture. Brown the meat on all sides.
- Add 1 (28 oz) can of chopped tomatoes and cook for 2-3 minutes.
- Pour in 4 cups of chicken stock, ensuring the lamb shanks are mostly submerged. Bring to a boil.
- Add 1 cinnamon stick, 1 tsp salt (or to taste), and 2 tbsp honey. Cover the pot, reduce heat to low, and simmer for 30 minutes.
- After 30 minutes, check seasoning and adjust to your preference.
- Continue to cook the lamb for another 2 hours, turning the shanks every 30 minutes and adding more water if needed to maintain liquid level.
- After 2 hours and 30 minutes, stir in ½ cup chopped dried apricots, ¼ cup chopped dried figs, and ¼ cup slivered almonds. Cook for another 30 minutes.
- The lamb should be very tender, almost falling off the bone.
- Meanwhile, prepare the couscous: In a large bowl, combine 1 ½ cups couscous with 2 cups of the lamb cooking liquid. Add enough water to have about a finger's width of liquid above the couscous.
- Cover the bowl with the lid and let it sit for 5 minutes to absorb the flavors.
- Fluff the couscous with a fork. Stir in 2 tbsp chopped fresh coriander.
- Divide the couscous between two bowls. Top with the lamb shanks, spoon some of the delicious sauce over the lamb and couscous, and garnish with extra fresh coriander.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
195g
Fat
79g
Carbs
47g
