Name: Moroccan-Style Lamb Shanks with Apricots recipe
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

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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 calories carbohydrate: 119.5 g cholesterol: 178.6 mg fat: 54.6 g fiber: 14.8 g protein: 70 g saturatedFat: 13.4 g servingSize: - sodium: 811 mg sugar: 44 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 servings

Recipe Note

This is a gorgeous, easy and pretty quick version of lamb tagine I made on Valentine's Day. For an authentic feel we ate it with our fingers--it was a complete hit!

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