This recipe is filled with the aromatic flavors of North Africa. It is braised in the Cook & Hold.
8 lamb shanks 3 T (44 ml) coriander 2 T (30 ml) salt 2 t (10 ml) fennel seeds 2 t (10 ml) cayenne pepper 2 t (10 ml) black pepper 2 T (44 ml) curry powder 1/4 C (59 ml) olive oil 2 large onions, diced 6 cloves garlic, smashed 4 oz (118 ml) tomato paste 5 C (1 L) chicken stock 12 oz (354 ml (plum tomatoes, chopped 4 t (20 ml) lemon zest 3 cinnamon sticks 2 C (473 ml) dried apricots, cut in half 1 C (236 ml) chopped cilantro
Combine all spices and rub on lamb shanks. Sear in hot oil. Remove shanks, place in a roasting pan and sauté onion and garlic until caramelized. Add all remaining ingredients, bring to a boil and pour over the lamb shanks. Cook in a preheated Cook & Hold at 250 F (121 C) for 4 hours and hold overnight at 160 F (71 C).
Serve shanks over cous cous with extra sauce. Garnish with cilantro and lemon zest.