Lamb Shanks With Apricot Couscous Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
4: lamb shanks (3-4 lbs total) bones, cracked
1 large: onion, finely chopped,
1: cinnamon stick (2long),
1 1/2 teaspoon: ground coriander,
1 teaspoon: ground ginger,
1/2 teaspoon: ground cumin,
1/4 teaspoon: ground allspice,
1 1/4 cup: chicken broth,
1/4 cup: apricot or orange muscat dessert w, ine
3/4 cup: coarsely chop dried apricots,
1 1/2 cup: couscous,
1: mint sprigs (optional),
Directions:
Place lamb shanks in a single layer in a shallow baking pan. Bake in a 450
oven until well browned (20-25 minutes). Meanwhile, in a 4 quart or larger
electric slow cooker, combine onion, cinnamon stick, coriander, ginger,
cumin and all spice. Lift lamb from baking pan and place on top of onion
mixture; discard fat in pan. Pour broth over lamb. Cover and cook at low
setting until lamb is so tender it pulls away from bones when prodded with
a fork (7 1/2-9 hrs.)
Lift lamb to a warm, deep platter and keep warm. Skim and discard fat from
cooking liquid; then measure liquid. You need 2 1/4 cups; if necessary,
pour off some of the liquid or add enough hot water to make 2 1/4 cups.
Return liquid to cooker and increase heat setting to high. Stir in wine and
apricots, then couscous. Cover and let stand until liquid has been absorbed
(about 10 more minutes.) Spoon couscous around lamb; garnish with mint, if
desired.
"Fragrant apricot wine echoes the sweet-tart tang of dried apricots in a
fluffy couscous to serve with spicy braised lamb shanks. To bring all the
flavors together, steam the couscous in the liquid that remains in the
cooker after the meat is done." Source: Sunset Crockpot CB
Yield: 4 servings
Source from luhu.jp
oven until well browned (20-25 minutes). Meanwhile, in a 4 quart or larger
electric slow cooker, combine onion, cinnamon stick, coriander, ginger,
cumin and all spice. Lift lamb from baking pan and place on top of onion
mixture; discard fat in pan. Pour broth over lamb. Cover and cook at low
setting until lamb is so tender it pulls away from bones when prodded with
a fork (7 1/2-9 hrs.)
Lift lamb to a warm, deep platter and keep warm. Skim and discard fat from
cooking liquid; then measure liquid. You need 2 1/4 cups; if necessary,
pour off some of the liquid or add enough hot water to make 2 1/4 cups.
Return liquid to cooker and increase heat setting to high. Stir in wine and
apricots, then couscous. Cover and let stand until liquid has been absorbed
(about 10 more minutes.) Spoon couscous around lamb; garnish with mint, if
desired.
"Fragrant apricot wine echoes the sweet-tart tang of dried apricots in a
fluffy couscous to serve with spicy braised lamb shanks. To bring all the
flavors together, steam the couscous in the liquid that remains in the
cooker after the meat is done." Source: Sunset Crockpot CB
Yield: 4 servings
Source from luhu.jp