Moroccan Inspired Braised Lamb Shanks

ADD

• 1/4 cup  garlic cloves
• 1 Tblsp  ginger, chopped fine
• 2 ea  cardamon seeds, skin removed
• pinch  saffron
• 1 tsp  chili flakes
• 2 tsp  fennel seed 
• 1/2  cinnamon stick
• 2 tsp  curry powder
• 1 Tblsp  salt
• 1 tsp  ground clove
• 1 tsp  caraway seed
• 1/2 cup  almonds
• 1/2 cup  golden raisins

Add seasonings and cook for 5 minutes
Add 2 10 oz cans chopped pear tomatoes and 1 bottle dry white wine
Bring to a simmer on top of the stove
Add browned lamb shanks and braise in a 350º oven until fork tender (approximately 2 hours)
Serve with Golden Raisin and Toasted Almond Couscous

 Golden Raisin and Toasted Almond Couscous:

• 1 QT  water
• 1 Tblsp  salt
• 1/4 tsp. black pepper
• 1/4 cup  olive oil

Combine and bring to a boil
Pour mixture over:

• 2 cups couscous

Cover with plastic and let sit for 10 minutes until couscous has absorbed all water
Turn out on a sheet pan and 'fluff'

• 2 Tblsp  butter
• 1/4 cup  almonds, sliced
• 1/4 cup  golden raisins
• 2 Tblsp  italian parsley, chopped
• 2 cups  chicken stock
• pinch salt and black pepper

Heat butter in a large sauté pan
Add almonds, cook until golden brown
Add golden raisins, italian parsley and salt and pepper
Add chicken stock and couscous, cook until hot
Arrange on four serving platters evenly dividing braised lamb shanks, sauce and vegetables over couscous