Lamb Shanks with Fruited Couscous
Tender, slow-braised lamb shanks meet the vibrant flavors of fruited couscous in this show-stopping dish that’s perfect for dinner entertaining or a special family meal. The lamb shanks are seared to golden perfection, then gently simmered with aromatic spices like cumin, cinnamon, and coriander in a rich tomato-based braising liquid, ensuring fall-off-the-bone tenderness. Paired with a fluffy bed of couscous studded with sweet dried apricots, golden raisins, and a fresh burst of lemon, this recipe delivers a delightful balance of savory and sweet. Garnished with fresh parsley and cilantro, this Mediterranean-inspired meal is a feast for both the eyes and the palate. Ready in just three hours, this hearty recipe is as satisfying as it is impressive, making it an excellent choice for those craving bold, comforting flavors. Keywords: lamb shanks recipe, braised lamb, fruited couscous, Mediterranean flavors, special occasion dinner.
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 3 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 3 cups Chicken or beef stock
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Dried apricots, chopped
- 0.5 cup Golden raisins
- 2 cups Couscous
- 2 cups Water or vegetable stock
- 2 tablespoons Butter
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lemon, zest and juice
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks with salt and pepper. Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 4–5 minutes per side. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, carrots, and celery until softened, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute more.
Add the tomato paste, ground cumin, ground coriander, and ground cinnamon. Cook while stirring for 1–2 minutes, allowing the spices to toast slightly.
Pour in the canned diced tomatoes and chicken or beef stock. Stir to combine and bring to a simmer. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
Cover the pot with a lid or tightly with foil and transfer it to the preheated oven. Braise for 2–2 1/2 hours, turning the shanks once halfway through, until the meat is tender and falling off the bone.
About 20 minutes before the lamb is done, prepare the fruited couscous. Bring 2 cups of water or vegetable stock to a boil in a medium saucepan. Stir in the butter, dried apricots, golden raisins, and a pinch of salt. Remove from heat and stir in 2 cups of couscous. Cover and let sit for 5 minutes.
Fluff the couscous with a fork and fold in the chopped parsley, cilantro, lemon zest, and lemon juice.
Once the lamb shanks are done, skim any excess fat from the sauce, if necessary. Serve the lamb shanks over a bed of the fruited couscous, spooning some of the flavorful braising liquid over the top.
Garnish with additional fresh parsley or cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 8602 mg | 374% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 136.4 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 783 mg | 60% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 6572 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
