Lamb Shanks With Fruited Couscous

from starchefs

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• Lamb Shanks

• 8  lamb shanks (front leg shanks)
• 1  carrot, cut into 1/2-inch dice
• 1  celery, cut into 1/2-inch dice
• 1  onion, roughly chopped
• 1  bouquet garni (1/2 garlic clove, 1 sprig parsley, 2 sprigs fresh thyme, 1 bay leaf, tied together in cheesecloth)
• 2  cups dry white wine
•  extra virgin olive oil
• 1  teaspoon cumin seed
• 2  tablespoons flour
• 1  tablespoon tomato paste
• 2  sprigs rosemary
• 4  garlic cloves
•  salt & freshly ground black pepper

• Fruited Couscous

• 2  cups couscous (1 package)
• 2  cups  chicken stock
• 1⁄4 lb  almonds
• 1⁄4 lb golden raisins or 1⁄4 lb dried fig
• 1⁄4 lb  diced  dried apricot
• 1⁄4 cup extra virgin olive oil
• 3  sprigs parsley, chopped
• 3  sprigs mint, chopped

Directions

1. Season the shanks with salt, pepper and cumin.
2. In a sauté pan, heat vegetable oil on high heat and brown the shanks on all sides. Remove from pan and set aside. Using the same pan, heat two tablespoons of olive oil, add diced vegetables and cook until browned. Add flour and cook for about 5 minutes. Add wine and simmer, reducing liquid by half.
3. Put shanks in a large pot. Add the liquid with vegetables, tomato paste, and bouquet garni. Cover shanks with water and season with salt and pepper. Let simmer for about 1 1/2 hours, or until the shanks are very tender and the meat can be easily separated from the bone.
4. Just before serving, place rosemary and 4 remaining garlic cloves in a mortar and make a paste. Add mixture to the sauce.
5. Couscous:
6. In a large bowl, mix couscous with olive oil, almonds and dried fruits. Bring chicken stock to a boil, pour stock over the couscous, cover, and allow to sit for 20 minutes, undisturbed. Using a large fork, fluff couscous and sprinkle with herbs before serving.