Moroccan Braised Lamb Shanks with Apricots and Toasted Almonds

Ingredients

• 2 lamb shanks (about 1 lb each)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1/2 cup dried apricots
• 1 tbsp honey
• 2 tbsp olive oil
• 1/3 cup toasted slivered almonds
• Fresh cilantro for garnish
• Couscous for serving

Instructions

1. Preheat oven to 325°F. Pat lamb shanks dry and season generously with salt and pepper.
2. Heat olive oil in a Dutch oven over high heat. Sear shanks on all sides, about 8 minutes total. Set aside.
3. Reduce heat to medium. Sauté onion for 5 minutes. Add garlic and all spices; stir for 1 minute until fragrant.
4. Pour in diced tomatoes and broth, scraping up any browned bits from the bottom.
5. Return lamb shanks to the pot. Nestle in dried apricots and drizzle with honey.
6. Cover tightly and braise in the oven for 2.5 hours until meat is falling off the bone.
7. Serve shanks over fluffy couscous, spoon the braising liquid over, and top with toasted almonds and fresh cilantro.