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Lamb Shank Tagine with Apricot Couscous
| Recipe Courtesy of Stephen Kalt |
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4 lamb shanks (shin bone, cut short)
2 cups carrots (sliced on bias, 1/4-inch thick)
2 cups onions, diced
4 tablespoons fresh grated ginger
8 cloves garlic
1 cup raisins or currants
2 tablespoons ground cumin (toasted, fresh ground)
1 tablespoon ground cinnamon
1 cup Kalamata olives
1/2 cup lemon preserves, sliced
1 quart chicken stock
1 quart veal stockIn a hot casserole, sear lamb shanks until brown and remove. Saute 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 and simmer approximately 2 and 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste.Apricot Couscous
1 box instant couscous
1 cup green coriander, roughly chopped
1 cup dried apricots, diced
1 cup scallions, diced Follow directions on box for preparation of couscous. Add all other ingredients.
Yield: 6 to 8 servings
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