Braised Lamb Shanks with Couscous and Preserved Lemon

Photo by Michael Piazza / Styled by Catrine Kelty

Lamb shanks are my favorite cut of meat for slow-cooking. The meat becomes super tender, and all of the collagen dissolves to give the sauce a fantastic mouthfeel. The Moroccan flavors in this dish go beautifully with spring and early-summer vegetables. Fresh spring asparagus, fava beans, peas or even fresh garbanzo beans would all work well. I often shop at Sayar Market (locations in Revere and Norwood) for their amazing array of dry spices, fresh produce and terrific lamb.

Serves 4

FOR THE LAMB:
4 pieces bone-in lamb shank, 12–14 ounces each
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon ground black pepper

FOR THE BRAISE:
2 tablespoons olive oil
2 yellow bell peppers, diced into ½-inch pieces
1 Spanish onion, diced into ½-inch pieces
1 head of fennel, diced into ½-inch pieces
10 cloves garlic, peeled and thinly sliced
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon smoked paprika
10 allspice berries, ground
1 teaspoon ground cinnamon
20 green cardamom pods, ground
1 tablespoon ground coriander
1 pinch saffron
2 tablespoons harissa paste
3 cups water
3 cups tomato purée

FOR THE COUSCOUS:
3 cups water
1 tablespoon olive oil
1 tablespoon salt
4 sprigs fresh mint
2½ cups fine couscous

TO SERVE:
½ cup chopped preserved lemon
2 lemons, cut into wedges
½ cup fresh mint leaves, for garnish

Toss the lamb shanks with the oil and season with salt and pepper.

In a 4-quart braising pan with lid, sear the shanks on all sides until golden brown, about 10 minutes over medium heat. Remove the shanks and wipe out the pan.

Preheat oven to 350°F.

Add the olive oil to the pan, sauté the chopped vegetables for 10 minutes over medium heat until wilted and beginning to color.

Reduce the heat to low, add the spices and cook for 1 minute.

Add the harissa, water and tomato purée. Bring to a boil, return the seared lamb shanks to the pan. Cover with lid, place the pan in the oven and cook for 45 minutes. After 45 minutes, flip the shanks, cover and cook for an additional 45 minutes or until tender.

In a 4-quart pot with a lid bring the water, oil, salt and mint sprigs to a boil. Add the couscous and cover. Turn off the heat and let sit for 7 minutes; fluff with a fork.

Serve one shank per person with couscous, chopped preserved lemons, fresh lemon juice for squeezing at the table, fresh mint for garnish and either blanched asparagus or fava beans.

This recipe appeared in the Spring 2025 issue as part of a larger story, “In the Edible Kitchen: Spring Lamb.”