Ingredients
1/4 cup extra-virgin olive oil
4 meaty lamb shanks
Salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, finely chopped
2 large garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
2 tbsp tomato paste
2 tbsp chopped cilantro
2 tbsp unsalted butter
1 large shallot, minced
One 10-ounce box of instant couscous (1 ¼ cup)
1 cup water
1/4 cup dried currants
1 tsp harissa or other chilli paste (Shatta)
1 can whole peeled tomato, drained and coarsely chopped
3 cups chicken stock or canned low-sodium broth
1/4 cup slivered almonds, chopped
2 tbsp finely chopped mint
Method
1. Preheat the oven to 325°F/165°C. In a large cast iron casserole or heavy bottom pan, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole or pan, 2 at a time, and cook over moderately high heat until browned all over for about 12 minutes. Transfer to a plate and clean out the casserole.
2. Heat the remaining 2 tablespoons of oil in the same casserole or pan. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned - about 5 minutes. Add the cumin, coriander, cinnamon, allspice, and nutmeg and cook, stirring until lightly toasted, about 1 minute.
3. Next, add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in 1 cup only of the chicken stock and boil until reduced to a thick syrup, about 4 minutes.
4. Add the tomatoes and 1 cup only of the chicken stock to the casserole or pan. Season with salt and pepper and bring to a boil. Make sure the lamb shanks are covered with the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks and vegetables to a platter and cover with foil, save the sauce as you will use it later. Leave the oven on.
5. Strain the sauce from the lamb shank pan into a bowl, pressing on the vegetables; skim any fat.
6. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
7. Return the vegetables and lamb to the sauce and keep warm.
Herbs and Almond Mixture
1. Spread the almonds in a pan in an even layer and toast for about 10 minutes, or until golden.
2. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
Couscous
1. Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
2. Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil.
3. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture.
To assemble
1. Place the couscous in the center of the tagine.
2. Arrange the lamb shanks around the couscous and spoon the sauce on top
3. Sprinkle with the remaining herb-almond mixture and serve.
Recipe courtesy: Nina Restaurant, Dubai
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