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Lamb Shank Tagine with Apricot Couscous

4 Lamb shanks; (shin bone, cut short)
2 c Carrots; (sliced on bias, 1/4-inch thick)
2 c Onions; diced
4 tb Fresh grated ginger
8 Cloves garlic
1 c Raisins or currants
2 tb Ground cumin; (toasted, fresh ground)
1 tb Ground cinnamon
1 c Kalamata olives
1/2 c Lemon preserves; sliced
1 qt Chicken stock
1 qt Veal stock


In a hot casserole, sear lamb shanks until brown and remove. Saute carrots, onions, ginger and garlic for five minutes. Add raisins and spices and quickly stir. Return lamb to pot and add olives, lemon and stock. Bring to a boil and simmer approximately 2 and 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste.

S: 4 servings




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