Moroccan-Style Lamb Shanks

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 meaty lamb shanks (about 1 1/4 pounds each)
• Salt and freshly ground pepper
• ground black pepper
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 large garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons tomato paste
• 1 teaspoon harissa or other chile paste
• 1 cup dry red wine
• One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
• 2 cups chicken stock or canned low-sodium broth
• 1/4 cup slivered almonds, chopped
• 2 tablespoons chopped cilantro
• 2 tablespoons finely chopped mint
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• One 10-ounce box instant couscous
• 1 cup water
• 1/4 cup dried currants

Steps

1. Preheat the oven to 325°F. Heat 2 tablespoons oil in a large Dutch oven. Season the shanks generously with salt and pepper. Add them to the pot, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
2. Heat the remaining 2 tablespoons oil in the Dutch oven over medium. Add the onion, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes. Add the cumin, cinnamon, coriander, allspice, and nutmeg and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over medium-high, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
3. Add the tomatoes and 1 cup chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on.
4. Spread the almonds in a pie pan or baking sheet in an even layer and toast for about 10 minutes, or until golden. Remove from the oven and set aside.
5. Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the Dutch oven and boil over high heat until reduced to 1 cup, about 10 minutes. Return the vegetables and lamb to the sauce and keep warm.
6. Combine cilantro, mint, and almonds in a small bowl and season lightly with salt and pepper.
7. Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the remaining 1 cup chicken stock, the water, and 1/4 teaspoon salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture.
8. Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve. This recipe was developed by the Test Kitchen; the text was written by Jodie Kautzmann.