Lamb Shanks Flavored with Moroccan Spices

Timelessly Tender: Braised Lamb Shanks with Fluffy Couscous

Embark on a culinary adventure with this exquisite recipe for braised lamb shanks, perfect for impressing your guests! This dish marries rich flavors with an effortless approach to cooking, allowing you to enjoy a delightful meal with minimal fuss.

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 succulent lamb shanks (approximately 1/4 pounds each)
• Salt and freshly cracked pepper
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 large cloves of garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons tomato paste
• 1 teaspoon harissa or preferred chili paste
• 1 cup dry red wine
• 1 can (28 ounces) whole peeled tomatoes, drained and roughly chopped
• 2 cups chicken stock or low-sodium broth
• 1/4 cup slivered almonds, chopped
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped cilantro
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1 box (10 ounces) instant couscous
• 1 cup water
• 1/4 cup dried currants

Cooking Instructions

Begin by preheating your oven to 325°F (165°C). In a spacious enameled cast-iron casserole, heat 2 tablespoons of olive oil over medium-high heat. Season the lamb shanks generously with salt and pepper. Sear the shanks in batches for about 12 minutes until they're browned on all sides, then transfer them to a plate and clean out the casserole.

In the same casserole, add the remaining olive oil, then toss in the chopped onion, diced carrots, and minced garlic. Cook them for roughly 5 minutes, stirring until they turn a light golden color. Incorporate the spices: cumin, coriander, cinnamon, allspice, and nutmeg, and let them toast for about a minute, enhancing their aromas.

Stir in the tomato paste and harissa, cooking until they achieve a light caramelization, around 2 minutes. Pour in the red wine, boiling until it reduces to a syrupy consistency, which should take about 4 minutes.

Introduce the chopped tomatoes and 1 cup of chicken stock into the pot, seasoning with salt and pepper. Bring this delightful mixture to a boil, then nestle the browned lamb shanks back into the sauce. Cover the casserole tightly and let them braise in the oven for about 3 hours, occasionally basting with the sauce, until the meat is tender and nearly falling off the bone. Once done, place the shanks on a serving platter and cover them with foil to keep warm while keeping the oven heated.

Spread the slivered almonds on a baking sheet and toast them in the oven for about 10 minutes, until they are golden brown. Set aside when ready.

Strain the braising liquid into a bowl, pressing on the vegetables to extract extra flavor, and discard excess fat. Return the strained sauce to the casserole and boil until reduced to about 1 cup, roughly 10 minutes. Put the vegetables and lamb back into the sauce, keeping it warm.

In a medium saucepan, melt the butter and cook the minced shallot over medium-high until soft, around 2 minutes. Stir in the couscous, allowing it to brown lightly for 2-3 minutes. Add the remaining chicken stock and water along with a pinch of salt, bringing them to a boil. Remove from heat, add the dried currants, cover, and let it stand for 10 minutes. Fluff the couscous with a fork, mixing in half of the herb and almond blend.

To serve, mound the fluffy couscous in the center of a large serving dish. Arrange the tender lamb shanks around it and drizzle with the rich sauce. Finish with a sprinkle of the remaining herb-almond mixture for that extra burst of flavor and wonderful texture.

Chef’s Notes

This luxurious braised lamb dish is perfect for entertaining, as most of the work is hands-off. You can prepare the lamb shanks up to three days in advance and keep them in the refrigerator. Simply gently reheat in a 300°F oven to maintain the tenderness. The flavors meld beautifully, making each bite an explosion of spice and savoriness. Pair with a rich Napa Valley Zinfandel, and enjoy!