Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze

Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze
Photo by Scott Phillips

Ingredients

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

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

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