Lamb shank tagine with apricot couscous

1 servings

Ingredients

Quantity Ingredient
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
½ cup Lemon preserves; sliced
1 quart Chicken stock
1 quart Veal stock

Directions

In 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 ½ hours or until fork tender.

Season with salt, pepper, and sugar to taste.

S: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9374 Converted by MM_Buster v2.0l.

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