Moroccan-Style Lamb Shanks With Apricots
Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking.
Recipe Summary Moroccan-Style Lamb Shanks With Apricots
This is a gorgeous, easy and pretty quick version of lamb tagine I made on Valentine's Day. For an authentic feel we ate it with our fingers--it was a complete hit!Ingredients | Smoked Lamb Shank2 tablespoons extra-virgin olive oil1 teaspoon cumin seeds1 onion, thinly sliced4 cloves garlic, crushed1 sweet potato, peeled and diced2 (1 pound) lamb shanks1 (14.4 ounce) can chopped canned tomatoes1 ¼ cups chopped dried apricots1 ½ teaspoons harissasalt and pepper to taste2 tablespoons slivered almonds1 cup quick-cooking couscous2 tablespoons extra-virgin olive oilDirectionsHeat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.Info | Smoked Lamb ShankServings:
2
Yield:
2 servings
TAG : Moroccan-Style Lamb Shanks With ApricotsWorld Cuisine Recipes, African, North African, Moroccan,
