Moroccan Lamb Shanks with Couscous & Roasted Vegetables

Steps

1. Dice the onion to ensure it cooks evenly and releases all of its sweetness.
2. Chop the garlic into pieces for building a deep savory base.
3. Roughly chop the fresh tomatoes, roughly the same size.
4. Season the lamb shanks with salt and pepper, ensuring they are evenly coated.
5. Place the lamb shanks in a pan and sear each side until nicely browned to lock in juices.
6. In the same pan, sauté the onions and garlic until golden and fragrant.
7. Add the fresh tomatoes to the pan and toss them with the onion and garlic; let them cook down.
8. Stir in the tomato paste into the pan mixture.
9. Add the ground cumin, ground coriander, ground cinnamon, ground ginger, ground clove, and chili powder to the base.
10. Cook the spices for one or two minutes until they release their oils and transform the aroma of the kitchen.
11. Return the seared lamb shanks to the pan.
12. Pour in the chicken stock. Cover the pan, lower the heat, and let it simmer until the lamb is tender.
13. Preheat your oven to 400°F (200°C).
14. In a roasting pan, combine the red onion, garlic cloves, carrot, parsnips, and sweet potato with olive oil.
15. Season the vegetables with ground cumin, coriander, paprika, salt, and pepper; toss until evenly coated.
16. Roast the vegetables in the oven for about 25 to 30 minutes.
17. In a medium pan, bring the stock to a boil.
18. Pour the couscous into the boiling stock and give it a quick stir.
19. Turn off the heat, cover the pot, and let the couscous sit for about 5 minutes to absorb the liquid.
20. Stir in the toasted almonds and fresh coriander into the cooked couscous.
21. Finish with a pinch of salt.