Moroccan Lamb Shanks with Couscous

By PineyCook

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

Details

Servings 6

Preparation

Step 1

(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.