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North African-influenced Lamb Shanks with Couscous Recipe

North African-influenced Lamb Shanks with Couscous

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on October 03, 2012

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    This recipe was remarkably good. I added a bit more spice at the end (more cinnamon, cumin, and cayenne, because I like it spicy, and omitted the orange juice. I used canned tomatoes and frozen carrots to cut down on the prep time. The sauce was amazing. Make this recipe if you are trying to impress someone!

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  • on March 12, 2010

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    I experimented with my friends and I had standing ovations. I think Canadians have reservations about lamb but this worked out so well.

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  • on February 28, 2010

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    This recipe was amazing!!! Did everything in the recipe but used canned crushed tomatoes as I had some in the refrigerator. The couscous was great too! The sauce was perfect...flavors blended so well! A definite keeper.

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  • on November 21, 2009

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    Followed this recipe almost exactly (I used canned tomatoes and it was so delicious that my family just groaned with pleasure when they ate it. The meat really does fall off the bone and the sauce is amazing. If you're tempted to skip the pistachio mint couscous, don't! It is well worth the extra time. This one has been added to the family recipe book.

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  • on November 03, 2009

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    This recipe completely exceeded my expectations!! The lamb was so tender and the flavor of the cinnamon and the heat from the cayenne pepper was just wonderful! My husband was so impressed and insisted that they were better than the shanks we had at a really great restaurant! I did use can tomatoes instead but did not matter at all!! Wonderful broth flavor (although there was ALOT of it! I am going to turn the leftover broth into a soup =

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  • on November 19, 2008

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    I altered the recipe too. Used sweetened grape juice instead of wine and cut out the orange juice. Substifuted tinned chopped tomotoes and white potatoes over sweet (all stuff I had in the kitchen. Also reduced the stock amount to 2 cups. Cooked everything in a pressure cooker for 25 minutes. Sauce turns out to be more like a curry. Fantastic!

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  • on September 22, 2006

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    I've made this dish several times with very consistant results. The first time was a bit slow however the learning curve progressed rapidly. The flavors of spices were wonderful with the lamb. The couscous was a perfect accompanyment. I suggest you have the butcher make one cut only in the shanks. This adds to the presentation and does not effect cooking. My reviews have been great. Try this you won't go wrong. Thanks a bunch EL

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  • on March 24, 2006

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    Absolutely the BEST EVER !!!!!

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  • on January 22, 2006

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    While the meal was good, it simply took too long to prepare.

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  • on September 03, 2005

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    This dish is relatively easy to make and a delight on a cold winter evening.

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