Moroccan Lamb Shanks with Couscous
Tender braised lamb shanks served over fluffy couscous with sweet raisins and crunchy almonds. A comforting, aromatic dish that's surprisingly easy to make on a weeknight.
- Total time
- 120 min
- Servings
- 4
- Calories
- 650
- Protein
- 45g
Ingredients
- 4 whole lamb shanks
- 1 large, sliced onion
- 3 cloves, minced garlic
- 2 teaspoons ground cumin
- 1.5 cups couscous
- ½ cup raisins
- ½ cup, sliced almonds
- 2 cups chicken broth
Instructions
- 1
Season the 4 lamb shanks with salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat and brown the shanks on all sides, about 8 minutes total. Remove and set aside.
- 2
In the same pot, add the 1 sliced onion and 3 minced garlic cloves. Cook over medium until soft and golden, about 5 minutes. Stir in the 2 tsp ground cumin and cook for 1 minute until fragrant.
- 3
Return the lamb to the pot and add the 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until the lamb is fork-tender, about 1.5 hours.
- 4
While the lamb cooks, prepare the couscous: bring 1.5 cups water to a boil, stir in the 1.5 cups couscous and 0.5 cup raisins, cover, and let sit for 5 minutes. Fluff with a fork.
- 5
Once the lamb is tender, remove it from the pot and keep warm. If the sauce is thin, simmer uncovered for 5-10 minutes until slightly thickened.
- 6
Serve the lamb over the couscous, spoon the sauce over the top, and sprinkle with the 0.5 cup sliced almonds.
- 7
Optional: add a pinch of cinnamon or paprika to the sauce for extra warmth.
Tools you’ll need
- large pot with lid
- measuring cups and spoons
- fork
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