Careme

Instructions

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1. 1.

   Pat 6 lamb shanks, about 6 pounds total, dry. Season all over with 6 teaspoons Diamond Crystal kosher salt flakes and let stand for 20 minutes while preparing the vegetables.

2. 2.

   Prepare the vegetables and garnish:

   • 1 1/2 pounds carrots, cut into 1 1/2-inch chunks
   • 1 pound butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
   • 1 red bell pepper, seeded and cut into wide strips
   • 1 large yellow onion, diced
   • 4 garlic cloves, minced
   • 1/2 cup Italian parsley, chopped

   Keep each component separate.

3. 3.

   Combine the spices in a small bowl:

   • 2 teaspoons ground cumin
   • 2 teaspoons ground coriander
   • 1 1/2 teaspoons sweet paprika
   • 1/2 teaspoon ground cinnamon
   • 1/2 teaspoon ground black pepper

   Set this spice mixture beside the stove.

4. 4.

   Heat 2 tablespoons olive oil in a large, snug-fitting Dutch oven over medium-high heat. Sear the seasoned lamb shanks in three batches, turning until deeply browned on all sides, about 5 minutes per batch; transfer each batch to a tray.

5. 5.

   Reduce the heat to medium and add 1 tablespoon olive oil. Cook the prepared onion for 4 minutes. Add the prepared garlic and 3 tablespoons tomato paste; cook for 1 minute. Stir in the spice mixture and cook for 30 seconds.

6. 6.

   Arrange the seared shanks in the Dutch oven and add 3 cups unsalted chicken broth, 1/2 cup golden raisins, and 5 teaspoons Diamond Crystal kosher salt flakes. Bring to a simmer, cover, and braise over very low heat. After 1 hour, turn the shanks and add the prepared carrots. After another 1 hour, add the prepared butternut squash and red pepper. Cover and continue braising for 30 to 60 minutes, turning the shanks once more, until the meat is fork-tender and pulling away from the bones. If the sauce is thin once the lamb is tender, uncover and simmer for the final 10 minutes.

7. 7.

   During the final 15 minutes of braising, bring 3 cups unsalted chicken broth and 3 1/2 teaspoons Diamond Crystal kosher salt flakes to a boil in a saucepan. Stir in 12 ounces pearl couscous, reduce to a gentle simmer, and cook until tender, 9 to 10 minutes. Cover off the heat and rest for 3 minutes, then fluff.

8. 8.

   Transfer the tender lamb shanks and vegetables to a platter. Stir 1 tablespoon red wine vinegar into the braising sauce and simmer for 2 minutes. Remove the sauce from the heat and fold in half of the prepared parsley.

9. 9.

   Spoon the pearl couscous into shallow bowls and place one lamb shank in each. Add the carrots, squash, red pepper, and braising sauce, then finish with the rest of the prepared parsley.

Want more detail? See the temperature guide.