Lamb Shank Tagine With Steamed Couscous

• 2 tbsp olive oil
• 4 None lamb shanks
• 2 tbsp butter
• 2 None onions, thinly sliced
• 3 cloves garlic, coarsely chopped
• 2 tsp ras el hanout
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 cup raisins
• 1/4 cup honey
• 1 1/4 cups couscous
• 1 None preserved lemon peel, thinly sliced
• 1 tbsp fresh cilantro leaves
• None None Yogurt, to serve

1. Heat oil in a large, heavy-bottomed saucepan on high heat. Season lamb to taste. Brown for 10-12 mins, turning. Transfer to a plate.
2. Melt butter in same pan. Cook onions for 3-4 mins, until beginning to caramelize. Add garlic and spices and cook for 1 min.
3. Stir in raisins, honey and 1 cup water. Bring to a boil. Reduce heat to low; simmer, covered, for 50-60 mins, until lamb is almost tender.
4. Meanwhile, rinse couscous under cold water. Drain well and spread on a baking pan. Spray with no stick cooking spray and season to taste. Set aside for 10 mins.
5. Spoon couscous onto a clean cloth and place in a steamer basket over the simmering lamb. Cover and cook for 15 mins, or until fluffy.
6. Arrange lamb on a bed of couscous. Sprinkle with preserved lemon and cilantro. Serve with yogurt.

olive oil, lamb shanks, butter, onions, garlic, hanout, ground ginger, ground cumin, ground cinnamon, ground turmeric, raisins, honey, couscous, lemon peel, cilantro, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/34793 (may not work)