Moroccan Lamb Shanks
INGREDIENTS - braised lamb shanks
- 1/4 cup extra-virgin olive oil
- 4 meaty lamb shanks (about 1 1/4 pounds each)
- Salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 large garlic cloves, 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 other chile paste
- 1 cup dry red wine
- One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
- 1 cups chicken stock or canned low-sodium broth
INGREDIENTS - braised lamb shanks - add later
- 2 carrots, finely chopped
- Parsnips or other roots, if desired
INGREDIENTS - couscous
- 1 cups chicken stock or canned low-sodium broth
- 1/4 cup slivered almonds, chopped
- 2 tablespoons finely chopped mint
- 2 tablespoons chopped cilantro
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- One 10-ounce box instant couscous
- 1 cup water
- 1/4 cup dried currants
INSTRUCTIONS
Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
Heat the remaining 2 tablespoons of oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. About an hour before serving, add carrots (and any other root vegetables you might like, such as parsnips). Transfer the shanks to a platter and cover with foil. Leave the oven on.
Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes. Return the vegetables and lamb to the sauce and keep warm.
In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture.
Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.