Slow-Braised Moroccan Lamb Shanks with Herbed Couscous
Indulge in the rich flavors of Morocco with this slow-braised lamb shank dish, a cherished family recipe perfect for winter nights. The tender lamb shanks are infused with a blend of aromatic spices, combined with sweet dried fruits and a hint of heat from bird's eye chilies. Served over fluffy herbed couscous that absorbs all the delicious sauce, this dish is not just a meal; it's an experience that warms the soul. Ideal for a cozy Sunday dinner, this dish is simple enough for weeknight cooking yet impressive enough to serve at a gathering.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
lamb shanks
2 (Trimmed and seasoned with salt and pepper)
large tomatoes
2 (Chopped into small pieces)
ground cumin
2 teaspoons ( )
ground coriander
1 teaspoon ( )
paprika
2 teaspoons ( )
fennel seed
1 teaspoon ( )
ginger
5 cm (Chopped into chunky pieces)
bird's eye chili
2 (Chopped (de-seeded if desired))
cinnamon stick
1 ( )
olive oil
1 tablespoon ( )
chicken stock
500 ml ( )
dried apricots
50 g (Chopped)
dried figs
50 g (Chopped)
almond halves
1 tablespoon ( )
honey
2 tablespoons ( )
fresh coriander
1 bunch (Chopped)
couscous
200 g ( )
salt
to taste ( )
ground black pepper
to taste ( )
Instructions
1
In a small bowl, combine the ground cumin, coriander, paprika, and fennel seeds. Heat olive oil in a large saucepan or casserole over medium heat.
2
Once the oil is hot, add the spice mixture and sauté for 1-2 minutes, stirring until fragrant. Add the ginger and bird's eye chilies, and sauté for an additional minute.
3
Season the lamb shanks with salt and pepper, then place them in the pan. Sear the shanks on all sides until rich and brown, ensuring they're coated with the aromatic spices.
4
Stir in the chopped tomatoes and continue cooking for 2-3 minutes until softened.
5
Pour in the chicken stock until the lamb is submerged, bringing it to a gentle boil. Add the cinnamon stick, additional salt, and honey. Cover the pan with a tight-fitting lid and reduce heat to low, allowing it to simmer for 30 minutes.
6
Check the seasoning after 30 minutes, adjusting to taste. Continue simmering for an additional 2 hours, turning the lamb shanks every 30 minutes and adding water as necessary to prevent the liquid from evaporating.
7
After 2 hours and 30 minutes, stir in the chopped dried apricots, figs, and almond halves, and let it cook for another 30 minutes. The lamb should be incredibly tender and nearly falling off the bone.
8
While the lamb is finishing, place the couscous in a large bowl and pour in enough of the lamb sauce to cover it, adding a finger's width of extra water. Cover the bowl with the lid from the pot or a tight lid and allow it to steam for 5 minutes.
9
Fluff the couscous with a fork, mixing in some chopped fresh coriander for added flavor.
10
To serve, divide the couscous between two bowls and place the lamb shank on top. Drizzle some of the luscious sauce over the lamb, and finish with a fresh sprinkle of chopped coriander for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Braised Moroccan Lamb Shanks with Herbed Couscous?
It is a Moroccan-inspired winter dish featuring tender lamb shanks infused with aromatic spices, dried fruits, and served over fluffy, herb-flecked couscous.
How many lamb shanks does this recipe serve?
This recipe is designed for 2 lamb shanks, which typically serves two people.
What spices are needed for the Moroccan spice blend?
The blend includes 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 2 teaspoons of paprika, and 1 teaspoon of fennel seeds.
How long do the lamb shanks need to simmer in total?
The lamb shanks require a total simmering time of approximately 3 hours to ensure they are tender and falling off the bone.
What dried fruits are used in this recipe?
The recipe calls for 50 grams of chopped dried apricots and 50 grams of chopped dried figs.
How do I prepare the couscous?
Place 200g of couscous in a bowl and pour in enough lamb sauce to cover it, plus a finger's width of extra water. Cover and steam for 5 minutes.
Is this lamb dish spicy?
Yes, it has a hint of heat from two bird's eye chilies, though you can de-seed them to reduce the spice level.
What type of stock should I use?
The recipe recommends using 500 ml of chicken stock.
When do I add the dried fruits and nuts?
The dried apricots, figs, and almond halves are stirred in during the final 30 minutes of cooking.
How should I prepare the fresh ginger?
You should use a 5 cm piece of ginger and chop it into chunky pieces.
What garnish is recommended for this dish?
A fresh sprinkle of chopped coriander is used both in the couscous and as a final garnish on top of the lamb.
Do I need to turn the lamb while it cooks?
Yes, it is recommended to turn the lamb shanks every 30 minutes during the long simmering process.
What is the purpose of the honey in the sauce?
The 2 tablespoons of honey add a hint of sweetness that balances the aromatic spices and heat from the chilies.
What should I do if the cooking liquid evaporates?
Check the pan periodically and add water as necessary to ensure the liquid doesn't evaporate completely.
Can I use almond halves in this recipe?
Yes, one tablespoon of almond halves is added towards the end for extra texture and flavor.
What type of tomatoes are best?
The recipe calls for 2 large tomatoes, chopped into small pieces until they soften into the sauce.
How do I know when the lamb is finished cooking?
The lamb is done when it is incredibly tender and nearly falling off the bone after its 3-hour simmer.
Should the lamb be seared before simmering?
Yes, searing the lamb shanks on all sides until rich and brown helps lock in flavor and coats them in the spices.
What kind of oil should I use for sautéing?
Use one tablespoon of olive oil in a large saucepan or casserole dish.
When should the cinnamon stick be added?
Add the cinnamon stick when you pour in the chicken stock and honey, before bringing the mixture to a boil.
How do I fluff the couscous?
After steaming for 5 minutes, use a fork to fluff the grains and mix in the fresh coriander.
Is this a good recipe for winter?
Yes, it is specifically described as a cherished family recipe perfect for winter nights because of its warming qualities.
Can I use ground black pepper?
Yes, the lamb shanks should be seasoned with salt and ground black pepper to taste before cooking.
How much couscous is required?
The recipe requires 200 grams of couscous.
What is the role of fennel seeds in the recipe?
Fennel seeds are part of the initial spice sauté, providing an aromatic base for the braising liquid.
Do I need to cover the pot while simmering?
Yes, cover the pan with a tight-fitting lid and reduce the heat to low for the simmering process.
When should I check the seasoning of the sauce?
Check the seasoning after the first 30 minutes of simmering, and adjust to your taste.
Can I serve this at a dinner party?
Yes, it is described as impressive enough to serve at a gathering while remaining simple to prepare.
What temperature should I use for sautéing the spices?
Heat the olive oil over medium heat and sauté the spices for 1-2 minutes until they become fragrant.
How do I present the final dish?
Divide the fluffed couscous into two bowls, place a lamb shank on top, drizzle with the sauce, and finish with fresh coriander.