Moroccan-Style Spicy Pomegranate Lamb Shanks & Jeweled Israeli Couscous
Moroccan-Style Spicy Pomegranate Lamb Shanks & Jeweled Israeli Couscous
Prep time : 15 minutes
Smoke time : 2 hours
Braising time : 2 hours
Serves : 2-4 people
Smoker Pellets : US stoves competition hardwood pellet blend alder, cherry, and apple - ORDER YOURS HERE
Ingredients :
For Israeli jeweled couscous :
1 cup dry pearl couscous
1 1/2 cups low sodium chicken stock
1/4 cup olive oil
The juice and zest of a lemon
1 cup chopped cilantro
1/2 cup toasted sliced almonds
1/2 cup dried cranberries
Salt and pepper to taste
For Lamb shanks :
2-4 lamb shanks, roughly 1-2 pounds each
1 cup fresh pomegranate juice *
1 medium yellow onion, sliced
1 Fresno red chili, sliced into rings
2 cups low sodium chicken or beef broth
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3-4 smashed garlic cloves
2 tablespoons tomato paste
2 chopped fresh tomatoes
Kosher salt and pepper to taste
For Garnishes :
1/2 cup chopped cilantro
1/2 cup pomegranate arils
* This can be found in the cold juice section or near ready-made salads in your grocer’s produce department.
INSTructions :
To prepare the couscous, bring the chicken stock to a boil and add the couscous
Cover and reduce heat to low
Simmer 8-10 minutes until the liquid has gone and the pasta is plump and tender
Cool 10 -15 minutes, then add the remaining ingredients
Toss to stir
Set the grill to 250 degrees and smoke the shanks 2 hours
Place the shanks into a pot with lid and add the remaining ingredients, except for the garnishes
Season generously
Braise on the grill or in the oven 2-3 additional hours, covered at 350 degrees
Serve over couscous and garnish with cilantro and pomegranate arils
