Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze

Ingredients

• 2 cups chickpeas (freshly cooked or canned)
• Kosher salt
• Kosher salt and freshly ground black pepper
• 1 Tbs. sweet paprika
• 2 medium purple turnips, peeled and cut into 1-inch pieces
• ½ tsp. ground cumin
• Reserved cilantro leaves
• + 19 more ingredients
• • 1 Tbs. chopped garlic
  • 1 cup couscous, cooked
  • 1 tsp. turmeric
  • 1 cup chopped canned tomatoes
  • ¼ cup finely chopped cilantro stems (save leaves for garnish)
  • 1 tsp. ground ginger
  • 2 tsp. fresh lemon juice
  • ½ tsp. ground coriander
  • Harissa (optional)
  • 1 tsp. cayenne
  • 2 Tbs. fresh lemon juice; more to taste
  • Freshly ground black pepper
  • 1 tsp. dried mint
  • 4 meaty lamb shanks, trimmed (about 1 lb. each)
  • 1 tsp. dried mint
  • 3 cups chopped yellow onion
  • ¼ cup honey
  • 4 carrots, peeled and cut into 2-inch lengths, thicker pieces split lengthwise
  • 1 tsp. harissa (optional)

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.

View full recipe at Fine Cooking