Moroccan-Style Lamb Shanks with Apricots recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds 1 onion, thinly sliced 4 cloves garlic, crushed 1 sweet potato, peeled and diced 2 (1 pound) lamb shanks 1 (14.4 ounce) can chopped canned tomatoes 1 ¼ cups chopped dried apricots 1 ½ teaspoons harissa salt and pepper to taste 2 tablespoons slivered almonds 1 cup quick-cooking couscous 2 tablespoons extra-virgin olive oil
Nutrition Info
- 1249.3 caloriescarbohydrate: 119.5 gcholesterol: 178.6 mgfat: 54.6 gfiber: 14.8 gprotein: 70 gsaturatedFat: 13.4 gservingSize: -sodium: 811 mgsugar: 44 gtransFat: : -unsaturatedFat: : -
Directions Moroccan-Style Lamb Shanks with Apricots
Directions
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Heat 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.