Moroccan Lamb Shanks with Couscous

Moroccan Lamb Shanks with Couscous
Moroccan Lamb Shanks with Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon each: cinnamon,

  • ground cumin and

  • powdered ginger

  • 1

    teaspoon salt

  • 1/3

    cup extra-virgin olive oil, plus

  • 1

    tablespoon, divided

  • 3

    18- to 20-ounce lamb shanks

  • 1

    yellow onion, diced

  • 4

    cloves garlic, crushed and minced

  • 1

    cup dry red wine

  • 6

    cups nonfat, low-sodium

  • chicken stock or homemade

  • stock, divided

  • 1

    medium-size butternut squash,

  • peeled, seeds removed and diced

  • 1

    15-ounce can chickpeas

  • salt and freshly ground pepper

  • 1

    10-ounce box whole-wheat couscous

  • cilantro sprigs for garnish

Directions

(1) In a small bowl, mix together the cinnamon, cumin, ginger and salt. In a second bowl, whisk together 2 tablespoons of the spice mixture with 1/3 cup olive oil. Place lamb shanks in a shallow baking dish and rub the oil-spice mixture all over them. Cover with plastic wrap and refrigerate 8 hours or overnight. (2) In a heavy, large skillet, heat the remaining tablespoon of oil over high heat and add the lamb shanks. Cook until browned on all sides, turning occasionally, about 10 minutes. Transfer to a plate. (3) Add the onion to the skillet and cook on medium heat until the onions soften and turn golden, stirring occasionally, about 10 minutes. Toward the end of the process, add the garlic. Add the wine and boil on medium-high heat until reduced to a glaze, about 4 minutes. (4) Return the lamb to the skillet, arranging the shanks in a single layer. Pour in 4 cups of the chicken stock, adding water if necessary to cover the meat. Bring to a boil, partially cover, reduce heat to medium-low and simmer 1 hour. (5) Add the squash and chickpeas, and continue to cook for 45 minutes. When the lamb is fork-tender, remove the shanks and place on a cutting board. Cut the meat from the bones and return the meat to the pot. Season with salt and pepper. Keep on low heat while you prepare the couscous. (6) Put 2 cups of chicken broth and the remaining spice mixture in a medium pot with a tight lid. Bring the broth to a boil and stir in the couscous. Cover, remove the pot from the heat and let stand 5 minutes. Fluff the couscous lightly with a fork and place 2 heaping spoonfuls in 6 wide soup bowls. Top with a portion of lamb and surround with vegetables and broth. Garnish with cilantro.

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