Braised Spiced Lamb Shanks with Nutty Couscous and Yogurt Sauce

Recipe Name

Prep Time: 1 ½ - 2 hours/p>

Cook Time: 3 hours

Servings: 6-8

Ingredients:

Braised lamb shanks

• 4 lamb shanks
• 2 tsp ground cinnamon
• 2 tsp cumin seed
• 1 tsp fennel seed
• 1 tsp ground allspice
• ½ tsp ground cardamom
• 2 tsp dried thyme
• 1 tbsp black pepper
• Neutral oil to coat bottom of pan
• 2 bay leaves
• 4-5 crushed garlic cloves
• 1 yellow onion, quartered
• Juice and zest of 1 lemon
• 6 cups vegetable or chicken stock, or water

Nutty couscous

• 2 cups dried couscous
• ⅓ cup each slivered almonds, raw cashews, and golden raisins
• 1 + ½ tbsp ghee
• 2 cups chicken or vegetable stock (or water)

Cucumber yogurt sauce

• 1 cup full fat yogurt
• ⅓ cup diced cucumber
• 1 ½ tbsp dried mint
• Juice of ½ lemon
• 1 garlic clove, minced
• Salt, to taste

Herb salad

• Mint leaves (about ½ cup)
• Parsley leaves (about ½ cup)
• Dill (about ¼ cup)
• Splash of red wine vinegar
• Pomegranate molasses

Directions:

1. BRAISED LAMB SHANKS Pat the lamb shanks dry and salt generously. Allow to sit while you make your spice blend.
2. In a small blender, add the ground cinnamon, cumin seeds, fennel seeds, ground allspice, ground cardamom, dried thyme, and black pepper. Blitz until it becomes a coarse ground.
3. Rub the spice blend into the lamb shanks thoroughly. Place in the fridge for at least an hour, up to overnight to marinate all those spices.
4. Preheat the oven to 350 F. Heat a large dutch oven pot over medium-high heat. Add enough neutral oil to coat the bottom. Sear the lamb shanks on each side for 3-4 minutes, until a brown crust forms. You may have to do this in a couple batches so you don’t overcrowd the pot.
5. Remove the lamb shanks and pour out any excess oil (but leave about 1-2 tbsp left in the pot.) Sear the onions and garlic cloves until charred, about 4 minutes.
6. Add the lamb shanks back into the pot and cover with the stock (or water), lemon juice, lemon zest, and bay leaves. Place the lid on and bake for 2 - 2 ½ hours. Check on it halfway through to move the shanks around.
7. YOGURT SAUCE: While the shanks are braising, make the yogurt sauce. Combine the yogurt, cucumber, dried mint, lemon, and garlic in a small bowl. Season to taste with salt. Set aside in the fridge.
8. NUTTY COUSCOUS: Heat a small pan over medium heat. Add 1 tbsp ghee. Once warm, add the cashews and sauté until golden, then remove onto a paper towel-lined plate. Repeat with the slivered almonds.
9. In a medium-sized pot, bring the chicken stock or water to a boil with the remaining ½ tbsp ghee. Once boiling, remove from heat and stir in the couscous. Put the lid on and allow to steam for 5 minutes, then fluff the couscous and mix in the browned nuts and golden raisins.
10. HERB SALAD: Toss the herbs of choice together in a bowl with a splash of red wine vinegar and pinch of salt.
11. TO SERVE: Once the lamb shanks are tender and fall off the bone easily, remove them from the oven.
12. Serve the lamb shanks with the cucumber yogurt, nutty couscous, and herb salad. Drizzle with pomegranate molasses.