Moroccan Lamb Shanks with Couscous

Step 1

Season the 4 lamb shanks with salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat and brown the shanks on all sides, about 8 minutes total. Remove and set aside.

Step 2

In the same pot, add the 1 sliced onion and 3 minced garlic cloves. Cook over medium until soft and golden, about 5 minutes. Stir in the 2 tsp ground cumin and cook for 1 minute until fragrant.

Step 3

Return the lamb to the pot and add the 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until the lamb is fork-tender, about 1.5 hours.

Step 4

While the lamb cooks, prepare the couscous: bring 1.5 cups water to a boil, stir in the 1.5 cups couscous and 0.5 cup raisins, cover, and let sit for 5 minutes. Fluff with a fork.

Step 5

Once the lamb is tender, remove it from the pot and keep warm. If the sauce is thin, simmer uncovered for 5-10 minutes until slightly thickened.

Step 6

Serve the lamb over the couscous, spoon the sauce over the top, and sprinkle with the 0.5 cup sliced almonds.

Step 7

Optional: add a pinch of cinnamon or paprika to the sauce for extra warmth.