Moroccan-Style Lamb Shanks with Apricots

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.

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Reviews (1)

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19

Julie A

Nov. 16, 2009

"This was wonderful and will make it again. I made this for a family of 6. The shanks we tend to get are huge and I cook like to cook them very low & slow (about 3.5 hours). I wish i had kept this in..." See more mind when making this dish. Next time I will add the sweet potato about an hour before serving, not from the start as there were no discernible sweet potatoes left. I'm also thinking about substituting dried tart cherries for some of the apricots, just to a little more complexity to the flavor."