Ingredients
- •4 lamb shanks (about 1 lb each), trimmed
- •2 tsp kosher salt
- •2 tbsp ras el hanout
- •1 tsp ground cumin
- •1 tsp ground coriander
- •½ tsp ground cinnamon
- •1 cup low-sodium chicken stock
- •6 dried apricots, halved
- •4 cloves garlic, smashed
- •1 inch fresh ginger, sliced
- •1 tbsp honey
- •1 preserved lemon, rind only, sliced thin
- •2 tbsp tomato paste
- •For couscous:
- •1 ½ cups Israeli (pearl) couscous
- •2 cups chicken stock
- •¼ cup slivered almonds, toasted
- •2 tbsp golden raisins
- •2 tbsp olive oil
- •For serving:
- •½ cup plain Greek yogurt whisked with 1 tbsp harissa
- •¼ cup fresh cilantro leaves
- •¼ cup fresh mint leaves
Instructions
Pat lamb shanks dry and season with kosher salt.
In a small bowl, combine ras el hanout, cumin, coriander, and cinnamon.
Rub spice mixture all over the shanks, pressing it into the meat.
In a small saucepan, combine chicken stock, apricots, garlic, ginger, honey, preserved lemon, and tomato paste.
Warm over medium heat for 3 min to bloom the spices, then cool completely to room temperature.
Place each shank in its own vacuum-seal bag.
Divide cooled braising liquid and aromatics between bags.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 172°F (78°C).
Submerge bags and cook for 24 h.
Toward the end of the cook, prepare the couscous. Heat olive oil in a saucepan over medium heat.
Add Israeli couscous and toast for 2–3 min until golden, stirring frequently.
Add chicken stock, raisins, and a pinch of salt. Bring to a simmer, cover, and cook 10–12 min until tender.
Fluff with a fork and stir in toasted almonds. Keep warm.
When shanks are done, remove bags and strain liquid into a saucepan, reserving the apricots.
Skim fat and reduce liquid over high heat until syrupy, about 8 min.
Pat shanks dry and sear in a hot skillet 30 sec per side for color.
Mound couscous into wide bowls and nestle a shank on top.
Spoon reduced sauce over the meat and arrange braised apricots alongside.
Drizzle with harissa yogurt and shower with cilantro and mint leaves.
Serve immediately.
Notes
- •Ras el hanout varies by brand—taste yours and adjust the cinnamon and cumin to balance
- •Preserved lemon is the secret weapon; substitute with fresh lemon zest plus a pinch of salt if unavailable
- •Toasting the couscous before simmering deepens the flavor significantly
- •Leftover shank meat is excellent shredded into tomato sauce for pasta