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Lamb Shank Tagine with Apricots and Moroccan Orange-zested Couscous

Ingredients

  • 4-6 Australian grassfed lamb shanks, frenched and trimmed
  • Olive oil
  • Kosher salt and fresh ground peppercorn, to taste
  • 3 cups lamb stock
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins
  • 2 medium red onions, thinly sliced
  • 4-6 cloves garlic, minced
  • 1 small piece ginger root, peeled and minced
  • 3 tablespoons Ras el Hanout
  • 2 teaspoons ground cumin
  • 1/2 teaspoons cayenne pepper
  • 1 tablespoon tomato paste
  • 15oz can of peeled and chopped (or diced) tomatoes, drained
  • 16 ounces butternut squash, 1/2-3/4” cubed
  • 1 tablespoon honey
  • 1 cup cilantro, loosely packed
  • 2 tablespoons unsalted butter
  • 2-3 cinnamon sticks
  • Moroccan Orange-zested Couscous, recipe below
  • 1 cup hazelnuts, roughly chopped, salted and toasted, to garnish
  • Pomegranate airls, to garnish
  • Fresh leaves of mint, to garnish

Instructions

  • Season lamb liberally and refrigerate for 4 hours, up to overnight.
  • In a sauce pan over medium-high heat bring lamb stock to a boil, remove from heat, add apricots and raisins. Set aside to cool and steep.
  • Remove lamb from refrigeration 1 hour prior to cooking and rest on counter to bring near room temperature. In a Dutch Oven over medium-high heat warm olive oil and work lamb shanks in batches to brown on all sides. Remove lamb from heat and set aside to rest under tin foil tent.
  • In same Dutch oven add onion and sauté until just golden and fragrant. Add garlic, seasonings, paste and chopped tomatoes, squash, honey, cilantro, stock and steeped fruits, along with browned lamb shanks. Fold all ingredients together until well-combined. Seal with tin foil, then top with lid before placing inside a 350-400F oven for 2-2 ½ hours, or until the lamb is cooked through and fall-from-the-bone tender.
  • Meanwhile, prepare couscous (recipe below) and over a separate burner warm 2 tablespoons butter in a sauté pan with cinnamon stick. Toss in chopped hazelnuts into butter, season to taste with salt and sauté until golden. Set aside to cool.
  • To plate, spoon orange-zested couscous onto plate. Top with lamb shank, then spoon aromatics and sauce over the plated shank. Garnish with sautéed hazelnuts and leaves of mint. Serve.