Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Pat 5 lamb shanks, about 6 1/2 pounds total, dry. Season all over with 14 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 acorn squash, halved, seeded, and cut into 1 1/2-inch wedges
   • 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

   The acorn squash may be left unpeeled because its skin will soften during braising. 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 very large Dutch oven or heavy lidded pot 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 pot and add 3 cups unsalted chicken broth, 1/2 cup golden raisins, and 8 teaspoons Diamond Crystal kosher salt flakes. Bring to a gentle simmer, cover, and braise over very low heat for 2 hours, turning the shanks and checking their tenderness at the 90-minute mark. Add the prepared carrots and braise covered for 30 minutes. Add the prepared acorn squash and red pepper, then braise for 20 to 30 minutes more, until the vegetables hold their shape but are tender and the lamb pulls easily from the bones. If the sauce remains thin, uncover the pot 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 shanks and vegetables to a platter. Stir 1 tablespoon red wine vinegar into the braising sauce and simmer for 2 minutes. Remove from the heat and fold in half of the prepared parsley. For six even servings, pull the meat from the bones and discard the bones and large pieces of fat.

9. 9.

   Divide the pearl couscous and pulled lamb among six shallow bowls. Add the carrots, acorn squash, red pepper, and braising sauce, then finish with the rest of the prepared parsley.

Want more detail? See the temperature guide.