Moroccan-Style Lamb Shanks with Apricots

Lamb chops are browned and slowly cooked with sweet potatoes, tomatoes, cumin, and apricots until falling-off-the-bone tender, then served on couscous with toasted almonds.

• Calories: 1249 Calories

Ingredients

• salt and pepper to taste
• 2 tablespoons slivered almonds
• 1 onion, thinly sliced
• 4 cloves garlic, crushed
• 1 cup quick-cooking couscous
• 1 teaspoon cumin seeds
• 2 tablespoons extra-virgin olive oil
• 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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.