Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze

Photo by Scott Phillips
Ingredients
- 1 tsp. cayenne
- 4 carrots, peeled and cut into 2-inch lengths, thicker pieces split lengthwise
- Reserved cilantro leaves
- 1 cup chopped canned tomatoes
- Harissa (optional)
- ¼ cup finely chopped cilantro stems (save leaves for garnish)
- 2 tsp. fresh lemon juice
- + 19 more ingredients
-
- Kosher salt and freshly ground black pepper
- 1 tsp. turmeric
- 1 Tbs. sweet paprika
- ½ tsp. ground coriander
- ¼ cup honey
- 1 tsp. harissa (optional)
- 1 cup couscous, cooked
- 3 cups chopped yellow onion
- Freshly ground black pepper
- ½ tsp. ground cumin
- 1 tsp. dried mint
- 1 Tbs. chopped garlic
- 2 cups chickpeas (freshly cooked or canned)
- 2 Tbs. fresh lemon juice; more to taste
- 4 meaty lamb shanks, trimmed (about 1 lb. each)
- 2 medium purple turnips, peeled and cut into 1-inch pieces
- Kosher salt
- 1 tsp. ground ginger
- 1 tsp. dried mint
In a small bowl, combine the paprika, ginger, turmeric, cayenne, mint, coriander, cumin, 2 tsp. salt, and 1 tsp. pepper. Rub the shanks with 2 Tbs. of the spice mixture (save the rest for the braising liquid). Cover and refrigerate for at least 2 hours but preferably overnight.
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