Braised Lamb Shanks - cooking recipe

Ingredients

1/2 tbsp vegetable or olive oil
6 None small lamb shanks
2 None medium onions, thinly sliced
3 cloves garlic, thinly sliced
1 tbsp ground cumin
1 tbsp sweet paprika
2 tsp ground cinnamon
3 cups chicken stock
13.5 oz can diced tomatoes
14 oz couscous
2 cups vegetable or chicken stock, warmed
1 tbsp butter
1/4 cup fresh mint, shredded
1/2 cup slivered almonds, toasted
2 tbsp lemon zest
None None yogurt, to garnish
None None fresh cilantro leaves, to garnish
None None lemon wedges, to serve

Preparation

Preheat oven to 300\u00b0F. Heat 1 tbsp oil in a large Dutch oven over high heat. Cook lamb, in batches, until seared. Remove lamb. Reduce heat to medium-low, add remaining oil, onion and garlic and sweat for 5 mins, or until onion softens. Add spices and cook for 1 min, or until fragrant. Return lamb to pot along with stock and tomato. Bring to a boil then transfer to oven for 2 hours and 15 mins, or until lamb is tender.
Meanwhile, place couscous in a large bowl. Add hot stock and butter, cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add mint, almonds and lemon zest.
Distribute couscous between serving plates. Add lamb and top with yogurt and fresh cilantro. Serve with lemon wedges.