Lamb Shanks with Apricots

    Lamb Shanks with Apricots

    (2)
    2saves
    1hour55min


    4 people made this

    This is a fairly quick version of a Moroccan lamb tagine. If you want an authentic feel, eat it with your fingers! Serve over couscous.

    Ingredients
    Serves: 2 

    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon cumin seeds
    • 1 onion, thinly sliced
    • 4 cloves garlic, crushed
    • 1 sweet potato, peeled and diced
    • 2 (500g) lamb shanks
    • 440g chopped tinned tomatoes
    • 1 1/4 cups chopped dried apricots
    • 1 1/2 teaspoons harissa
    • salt and pepper to taste
    • 2 tablespoons slivered almonds
    • 1 cup quick-cooking couscous
    • 2 tablespoons extra-virgin olive oil

    Directions
    Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

    1. Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
    2. Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots and harissa. Season with salt and pepper. If mixture seems a bit dry add a splash of water. Bring to a boil then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
    3. Heat a small frypan over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
    4. Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.
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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    by
    22

    This was wonderful and will make it again. I made this for a family of 6. The shanks we tend to get are huge and I cook like to cook them very low & slow (about 3.5 hours). I wish i had kept this in mind when making this dish. Next time I will add the sweet potato about an hour before serving, not from the start as there were no discernible sweet potatoes left. I'm also thinking about substituting dried tart cherries for some of the apricots, just to a little more complexity to the flavor.  -  14 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    1

    I loved it,straight forward to make,i cooked mine long and low in the oven instead of on the hob and served it with brown rice,it was delicious!  -  07 Apr 2012  (Review from Allrecipes UK & Ireland)

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