2 lbs 1 1/2-inch Lamb Shank
1 tbsp Vegetable Oil
2 tsp Coriander Seed, crushed
50g Red Onion, diced (1/2 cup)
40g Fresh Ginger, minced (1/3 cup)
30g Turmeric (1/4 cup)
2 Garlic Cloves, minced
100 ml Honey (just over 1/3 cup)
1 Cinnamon Stick
4 cups Water, use more if needed
Pinch Crushed Chilies
Salt & Pepper
Preheat oven to 425°F.
Heat vegetable oil in a two-quart saucepan over
Season the shanks with salt and pepper and then
place them in the saucepan, searing the
meat until they are evenly browned on all sides.
Reduce the heat to medium-low.
Add the onions, garlic, ginger, water, honey, and
the remaining spices.
Partially cover the lamb shanks and bring to a
Cover saucepan with a lid and place in the preheated
oven and cook until the lamb is very tender, about 2 hours.
Serve with couscous.
Making use of a tagine
adds an authentic
Moroccan touch to your
100g Couscous (1 cup)
160 ml Water (2/3 cup)
1 tbsp Sliced Almonds, toasted
2 tbsp Dried Apricot, cut into strips
2 tbsp Raisins
2 tsp Sunflower Seeds, toasted
2 tsp Turmeric
2 tsp Green Onion, sliced
2 tsp Mint, chopped
2 tsp Olive Oil
1 tsp Salt
Place the couscous, salt,olive oil, and turmeric into a bowl.
Bring water to a boil and add the water to the couscous and tightly cover the bowl with plastic wrap.
Allow the mixture to rest for 5-10 minutes then stir
in the remaining ingredients.