North African-Influenced Lamb Shanks With Couscous

Recipe Ingredients

4		Lamb shanks - (1 lb ea)
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
1 teaspoon	5ml	Turmeric
1/4 cup	15g / 0.5oz	All-purpose flour
3 tablespoons	45ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Cayenne
1 1/2 cups	93g / 3.3oz	Thinly-sliced yellow onions
1 cup	110g / 3.9oz	Large diced carrots
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Sweet potatoes - peeled, and
		Cut into 3/4" pieces
2 cups	474ml	Dry red wine
1 cup	62g / 2.2oz	Chopped peeled seeded tomatoes
4 cups	948ml	Lamb stock
		= (or chicken stock)
3 tablespoons	45ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped fresh parsley
1/4 cup	59ml	Orange juice
1 tablespoon	15ml	Grated orange peel
		Pistachio-Mint Couscous - (see recipe)

Recipe Instructions

Season the shanks generously on all sides with the salt and black pepper, and lightly with the turmeric. Place the flour on a large plate. Dredge the shanks in the flour and shake to remove any excess.

Heat 3 tablespoons oil in a Dutch oven or large, heavy saute pan over high heat. Add the shanks and sear until well-browned on all sides, 8 to 10 minutes. Remove the shanks.

Add the remaining teaspoon of oil, then the cinnamon, cumin, ginger, and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the onions and carrots and cook, stirring, until the onions are starting to color, 5 to 6 minutes. Add the garlic and cook, stirring, for 30 minutes.

Add the potatoes and cook for 1 minute. Add the wine and stir to deglaze the pan, cook until reduced slightly, 3 to 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes.

Return the shanks to the pot, add the stock, cilantro, parsley, orange juice, and orange peel, and bring to a boil. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer until the shanks are tender and the meat starts to fall from the bones, 1 hour and 45 minutes to 2 hours, skimming occasionally to remove any scum that forms on the surface.

Remove from the heat. Divide the Pistachio-Mint Couscous among 4 plates and top with the lamb shanks. Drizzle with the sauce and serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E80) - from the TV FOOD NETWORK

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