Moroccan-Style Lamb Shanks
INGREDIENTS
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1/4 cup extra-virgin olive oil
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4 meaty lamb shanks (about 1 1/4 pounds each)
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Salt and freshly ground pepper
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1 large onion, finely chopped
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2 carrots, finely chopped
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2 large garlic cloves, minced
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/4 teaspoon freshly grated nutmeg
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2 tablespoons tomato paste
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1 teaspoon harissa or other chile paste
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1 cup dry red wine
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One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
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2 cups chicken stock or canned low-sodium broth
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1/4 cup slivered almonds, chopped
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2 tablespoons finely chopped mint
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2 tablespoons chopped cilantro
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2 tablespoons unsalted butter
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1 large shallot, minced
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One 10-ounce box instant couscous
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1 cup water
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1/4 cup dried currants
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