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Shared By Grace Warren Atwood

Barbecue-Braised Moroccan Lamb Shanks With Honey-Mint Glaze

Ingredients

  • For the lamb:
  • 1 Tbs. sweet paprika
  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1 tsp. cayenne
  • 1 tsp. dried mint
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 4 meaty lamb shanks, trimmed (about 1 lb. each)
  • For the braising liquid:
  • 3 cups chopped yellow onion
  • 1 cup chopped canned tomatoes
  • 1/4 cup finely chopped cilantro stems (save leaves for garnish)
  • 2 Tbs. fresh lemon juice; more to taste
  • 1 Tbs. chopped garlic
  • Kosher salt
  • 4 carrots, peeled and cut into 2-inch lengths, thicker pieces split lengthwise 
  • 2 medium purple turnips, peeled and cut into 1-inch pieces
  • 2 cups chickpeas (freshly cooked or canned)
  • Freshly ground black pepper
  • For the glaze:
  • 1/4 cup honey
  • 2 tsp. fresh lemon juice
  • 1 tsp. dried mint
  • 1 tsp. harissa (optional)
  • For serving:
  • 1 cup couscous, cooked  
  • Reserved cilantro leaves
  • Harissa (optional)

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