Braised Lamb Shanks

• 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

1. Preheat oven to 300u0b0F. 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.
2. 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.
3. Distribute couscous between serving plates. Add lamb and top with yogurt and fresh cilantro. Serve with lemon wedges.

vegetable, lamb shanks, onions, garlic, ground cumin, sweet paprika, ground cinnamon, chicken stock, tomatoes, couscous, vegetable, butter, fresh mint, slivered almonds, lemon zest, yogurt, cilantro, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23583 (may not work)