Careme

Instructions

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1. 1.

   Three hours before searing, pat 5 lamb shanks, about 6 1/2 pounds total, dry and season them evenly with 14 teaspoons Diamond Crystal kosher salt flakes. Arrange on a rack over a tray and refrigerate uncovered for 2 1/2 hours. Take the shanks out 30 minutes before searing and pat only visibly wet areas dry; do not rinse or add more salt.

2. 2.

   Set a smaller heavy lidded pan and a larger Dutch oven over medium-high heat. Add 1 tablespoon olive oil to each pan. Sear 2 seasoned shanks in the smaller pan and 3 in the larger pan, turning until deeply browned on all sides, 8 to 10 minutes. Transfer the shanks to a tray.

3. 3.

   Add 1 tablespoon olive oil to the larger Dutch oven. Add 1 large yellow onion, diced, and cook over medium heat for 4 minutes. Add 4 garlic cloves, minced, and 3 tablespoons tomato paste; cook for 1 minute. Add:

   • 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

   Cook for 30 seconds, stirring constantly, to form the spiced tomato base.

4. 4.

   Transfer two-fifths of the spiced tomato base to the smaller pan, leaving three-fifths in the larger pan. Return 2 seared shanks to the smaller pan and 3 seared shanks to the larger pan without stacking them. Add 1 1/4 cups unsalted chicken broth, 3 tablespoons plus 1 teaspoon golden raisins, and 3 1/4 teaspoons Diamond Crystal kosher salt flakes to the smaller pan. Add 1 3/4 cups unsalted chicken broth, 4 tablespoons plus 2 teaspoons golden raisins, and 4 3/4 teaspoons Diamond Crystal kosher salt flakes to the larger pan.

5. 5.

   Bring both pans to a gentle simmer, cover, and braise over very low heat for 2 hours. Turn the shanks and check each pan independently at the 90-minute mark; the two-shank pan may cook slightly faster. After 2 hours, cut 1 1/2 pounds carrots into 1 1/2-inch chunks and divide them between the pans, adding about 10 ounces to the smaller pan and 14 ounces to the larger pan. Cover and braise for 30 minutes.

6. 6.

   Halve and seed 1 pound acorn squash, then cut it into 1 1/2-inch wedges; peeling is optional. Seed 1 red bell pepper and cut it into wide strips. Add about 6 ounces squash and two-fifths of the pepper to the smaller pan; add about 10 ounces squash and three-fifths of the pepper to the larger pan. Cover and braise for 20 to 30 minutes, until the vegetables are tender but retain their shape and the lamb pulls easily from the bones. Remove either pan from the heat as soon as its shanks are tender; if a sauce is thin, uncover that pan for its 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 shanks and vegetables to a platter. Combine the braising sauces in the larger pan, stir in 1 tablespoon red wine vinegar, and simmer for 2 minutes. Remove from the heat and fold in 1/4 cup chopped Italian parsley. Pull the lamb from the bones, discard the bones and large pieces of fat, and divide the meat into six portions.

9. 9.

   Divide the pearl couscous and lamb among six shallow bowls. Add the carrots, acorn squash, red pepper, and braising sauce, then finish with the remaining 1/4 cup chopped Italian parsley.

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