Jan 25 2009
This lamb shank recipe is mostly of Moroccan origin. However, it has a few surprises. The addition of Chinese five spice seasoning adds some complexity and the use of Israeli pearl couscous makes the disk less grainy than traditional couscous dishes. The little apricot pieces add both color and a pleasant sweetness which enhances the lamb’s flavor.
- 4 lamb shanks
2 cups carrots (sliced on the diagonal, ¼ -inch thick)
2 cups onions, diced
4 Tablespoons fresh grated ginger
8 cloves garlic
½ cup golden raisins
½ cup brown raisins
1 ½ Tablespoons ground cumin
½ Tablespoon Chinese five spice seasoning
1 Tablespoon ground cinnamon
1 cup Kalamata olives, pitted
½ cup lemon preserves, sliced
1 quart chicken stock
1 quart veal stock
- In a hot casserole, sear lamb shanks until brown and remove.
Sauté carrots, onions, ginger and garlic for five minutes.
Add raisins and spices and quickly stir.
Return lamb to pot and add olives, lemon and stock.
Bring to a boil, then simmer approximately 2 hours or until tender.
Season with salt, pepper, and sugar to taste.
- 1 box Israeli (pearl) couscous
1 cup fresh cilantro, roughly chopped
1 cup dried apricots, finely diced
½ cup red bell pepper, finely diced
1 cup scallions, diced
Follow directions on box for preparation of couscous.
Mix in the cilantro, apricots and scallions just before serving.
Yield: 6 to 8 servings