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 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

  1. 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.

  2. 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.

  3. 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.

  4. 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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