Braised Lamb Shanks with Lemon Couscous

Name: Braised Lamb Shanks with Lemon Couscous
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 tsp cumin seeds, whole; 1 tbsp fennel seeds, whole; 3 cm fresh ginger, chopped; 4 clove garlic, chopped; 2 tbsp olive oil; 4 each lamb shanks, about 450g each; 2 each large onions, cut into wedges; 2 tbsp rose harissa, Belazu brand; 400 g chopped tomatoes, canned; 500 ml chicken or lamb stock, hot; 1 each cinnamon stick, whole; 250 g couscous; 300 ml vegetable stock, hot; 3 tbsp fresh mint, finely chopped; 3 tbsp fresh coriander, finely chopped; 2 each preserved lemons, Belazu brand, halved, deseeded and finely chopped; 15 g butter; salt, to taste

Prep: 30 minCook: 2 hr4 servingsmediumNorth African

Slow-roasted lamb shanks infused with cumin, fennel, and rose harissa, braised in tomato and stock until fall-apart tender. Served alongside fluffy couscous studded with fresh mint, coriander, and preserved lemon. A North African-inspired one-pot meal requiring minimal active time.

Nut-Free

Ingredients

4 servings

2 tsp cumin seeds, whole
1 tbsp fennel seeds, whole
3 cm fresh ginger, chopped
4 clove garlic, chopped
2 tbsp olive oil
4 each lamb shanks, about 450g each
2 each large onions, cut into wedges
2 tbsp rose harissa, Belazu brand
regular harissa1:1spicedcondiment
1 lb chopped tomatoes, canned
2 cups chicken or lamb stock, hot
beef stock1:1stocksavory
1 each cinnamon stick, whole
9 oz couscous
1 ¼ cups vegetable stock, hot
3 tbsp fresh mint, finely chopped
parsley1:1herbfresh
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3 tbsp fresh coriander, finely chopped
parsley1:1herbfresh
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2 each preserved lemons, Belazu brand, halved, deseeded and finely chopped
lemon zest and juice1 lemon for 2 preserved lemonscitrusfresh
1 tbsp butter
ghee1:1fatdairy
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salt, to taste(optional)

Instructions

1
Preheat oven to 325°F.
2
Crush cumin and fennel seeds with salt in a pestle and mortar, add ginger and garlic, work to a rough paste.
3
Heat olive oil in a large casserole over high heat, add lamb shanks and brown well all over, then remove and set aside.
4
Reduce heat to medium, add onions and cook for 5 minutes.
5
Stir in the spice paste and harissa, cook for 1 minute.
6
Add chopped tomatoes and stock, return lamb shanks to the casserole and stir.
7
Bring to a boil, add cinnamon stick, cover and bake in the oven for 2 hours until lamb is very tender.
8
Just before serving, put couscous in a bowl and pour over hot vegetable stock, cover and stand for 5 minutes.
9
Fluff couscous with a fork and stir in herbs, preserved lemon and butter.
10
Season to taste and serve with lamb shanks and sauce.

Tips

Tip 1

Brown the lamb shanks thoroughly over high heat before braising to develop flavor and color.

Tip 2

Use hot stock when adding to the casserole to maintain temperature and ensure even cooking.

Tip 3

Do not skip the 5-minute rest for couscous to allow proper absorption and fluffiness.

Good to Know

Storage

Refrigerate braised lamb in airtight container up to 3 days. Reheat gently on stovetop over medium heat. Couscous best prepared fresh but can be made 1 day ahead and reheated with additional stock.

Make Ahead

Braise lamb shanks fully up to 2 days in advance. Cool completely, store in refrigerator, and reheat before serving. Prepare spice paste and chop all vegetables the morning of cooking.

Serve With

Serve lamb shanks in shallow bowls with braising sauce spooned over couscous. Garnish with extra fresh herbs and preserved lemon if desired.