Fall-Apart Moroccan Lamb Shanks with Apricots, Almonds & Aromatic Couscous

Sear the Lamb Shanks

Step 1

Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper.

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Step 2

Sear the lamb shanks on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.

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Sauté the Aromatics

Step 1

In the same pot, add the diced onions and sauté until soft, about 5 minutes.

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Step 2

Add the garlic and cook for another minute until fragrant.

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Add the Spices

Step 1

Stir in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, and cayenne. Toast the spices for 1-2 minutes, stirring constantly to release their aroma.

Braise the Lamb Shanks:

Step 1

Return the lamb shanks to the pot. Add the crushed tomatoes, broth, honey, dried apricots, and the cinnamon stick.

Step 2

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2 ½ to 3 hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone.

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Prepare the Couscous

Step 1

While the lamb shanks are braising, heat olive oil (or butter) in a large saucepan over medium heat.

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Step 2

Add the sliced onions and fry until golden brown and crispy, about 10 minutes. Set aside some fried onions for garnish.

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Step 3

In the same saucepan, bring the broth, saffron (or turmeric), cinnamon stick, and salt to a boil.

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Step 4

Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.

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Step 5

Fluff with a fork and stir in the fried onions for added flavor.

Finish the Dish:

Step 1

Once the lamb shanks are tender, stir in the toasted almonds. Adjust seasoning with salt and pepper if needed.

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Step 2

Remove the cinnamon stick from the braise.

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Step 3

Remove the lamb shanks, simmer the liquid uncovered for 10-15 minutes, then return the shanks before serving.

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Serve:

Step 1

Plate the aromatic couscous and top with a braised lamb shank.

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Step 2

Spoon some of the braising liquid with apricots and almonds over the lamb.

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Step 3

Garnish with fresh cilantro or parsley and the reserved crispy fried onions.

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