Moroccan Lamb Shank with Couscous
Delight your taste buds with this Moroccan Lamb Shank with Couscous, a hearty, aromatic dish that’s perfect for special dinners or cozy nights in. Featuring fall-off-the-bone lamb shanks braised in a rich, spiced sauce with warm notes of cinnamon, cumin, and ginger, this recipe showcases the vibrant flavors of Moroccan cuisine. Sweet dried apricots and tender chickpeas add a delightful contrast, while the fluffy, herb-infused couscous provides the perfect base to soak up the savory sauce. With its melt-in-your-mouth texture and colorful presentation, this dish is as comforting as it is impressive. Whether you're hosting guests or treating yourself, this slow-cooked masterpiece will transport you straight to the bustling bazaars of Marrakech.
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Recipe Information
Ingredients
- 4 lamb shanks
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon turmeric powder
- 14 ounces canned diced tomatoes
- 3 cups chicken or beef stock
- 2 tablespoons honey
- 1 cup dried apricots
- 14 ounces chickpeas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups couscous
- 2.5 cups boiling water
- 2 tablespoons butter
- 0.25 cup fresh cilantro (chopped)
- 0.25 cup fresh parsley (chopped)
Instructions
Preheat your oven to 325°F (160°C).
Heat 2 tablespoons of olive oil in a large, ovenproof pot over medium-high heat.
Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides. Remove the shanks and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic, cumin, cinnamon, coriander, ginger, and turmeric to the pot and cook for 1-2 minutes until fragrant.
Stir in the canned diced tomatoes, chicken or beef stock, and honey. Bring the mixture to a simmer.
Return the seared lamb shanks to the pot. Cover with a lid and transfer to the preheated oven. Cook for 2.5 to 3 hours until the meat is tender and falling off the bone.
After 2 hours of cooking time, add the dried apricots and chickpeas to the pot. Stir gently to combine.
While the lamb is finishing, prepare the couscous according to package instructions or as follows: Place the couscous in a large bowl, pour boiling water over it, and cover with a plate. Let sit for 5 minutes.
Fluff the couscous with a fork and fold in the butter, chopped cilantro, and parsley.
Remove the lamb shank pot from the oven. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
To serve, place a generous scoop of couscous on each plate and top with a lamb shank. Spoon the sauce with apricots and chickpeas over the dish. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
3313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 6774 mg | 295% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 111.8 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 870 mg | 67% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 6010 mg | 128% | |
*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.
