Moroccan-Style Lamb Shanks with Apricots So Tasty

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Moroccan-Style Lamb Shanks with Apricots

"This is a splendid, clean and quite short model of lamb tagine I made on Valentine's Day. For an authentic sense we ate it with our palms--it was a complete hit!"

Ingredients :

2 tablespoons more-virgin olive oil
1 teaspoon cumin seeds
1 onion, thinly sliced
4 cloves garlic, crushed
1 candy potato, peeled and diced
2 (1 pound) lamb shanks
1 (14.4 ounce) can chopped canned tomatoes
1 1/4 cups chopped dried apricots
1 half of teaspoons harissa
salt and pepper to flavor
2 tablespoons slivered almonds
1 cup quick-cooking couscous
2 tablespoons more-virgin olive oil

Instructions :

Prep :	Cook : 2M	Ready in :

Heat 2 tablespoons olive oil in a heavy pot over medium warmth. Add cumin seeds and prepare dinner till they release their aroma for about 1 minute. Stir within the onions, garlic, and sweet potatoes. Reduce warmth to medium-low; cover and cook dinner for 5 minutes, stirring occasionally so potatoes don't stick.
Put the lamb shanks within the pot and brown on all aspects, about eight minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture appears a bit dry, upload a splash of water. Bring to a boil, then lower warmth and cover. Simmer until meat is tender and falling off the bone, one hour or more, relying on the dimensions of the shanks. Stir on occasion.
Heat a small skillet over low warmness and add the slivered almonds. Stir and cook dinner until almonds are gently browned, approximately 5 minutes. Remove from warmness and set aside.
Place couscous in a huge bowl and slowly pour in lukewarm water till simply protected. Let sit down till water is absorbed, approximately 10 mins. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

Notes :

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