Moroccan-Style Lamb Shanks with Apricots

Moroccan-Style Lamb Shanks with Apricots
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 onion, thinly sliced
  • 4 cloves garlic, crushed
  • 1 sweet potato, peeled and diced
  • 2 (1 pound) lamb shanks
  • 1 (14.4 ounce) can chopped canned tomatoes
  • 1 1/4 cups chopped dried apricots
  • 1 1/2 teaspoons harissa
  • salt and pepper to taste
  • 2 tablespoons slivered almonds
  • 1 cup quick-cooking couscous
  • 2 tablespoons extra-virgin olive oil


  1. Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
  2. Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
  3. Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
  4. Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

04/05/2018
Moroccan-Style Lamb Shanks with Apricots, recipe PT15M PT1H 5 455 calories

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