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Prep time
4 hours 10 minutes
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Cook time
3 hours 45 minutes
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Serves
4, generously
Author Notes
This lamb stew—inspired by the Eritrean staple, zigni—was developed collaboratively by Menal Kidane, Jalen Bennett & Christian Davis of Los Angeles restaurant, Flavors from Afar. —Food52
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Ingredients
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4
lamb shanks (1 to 1 1/4 lb each)
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2 cups
freshly squeezed lemon juice
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2 cups
white wine or red wine vinegar
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Oil (canola or olive)
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1
yellow onion, thinly sliced into 1/8-inch strips
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4
large tomatoes, cut into wedges
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6
garlic cloves; 3 smashed and 3 minced (divided)
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1 tablespoon
kosher salt, plus more to taste
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2 tablespoons
freshly ground pepper
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2 tablespoons
cumin seeds
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1 tablespoon
green coriander seed
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1 tablespoon
ground coriander
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1 tablespoon
ground cinnamon
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Garlic salt, to taste
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Onion salt, to taste
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6
bay leaves, 3 whole and 3 crushed (divided)
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3 sprigs
fresh thyme
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6 cups
chicken stock
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4
okra, sliced into 1/4-inch coins
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2 cups
pearl couscous
Directions
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Place lamb shanks in a large mixing bowl. Coat them in lemon juice and vinegar blend to help reduce gamey flavor. Set lamb aside.
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In a small spice grinder, combine the tablespoon of salt, a tablespoon of pepper, the whole coriander seeds, the ground coriander, the cinnamon, the onion and garlic salt, and the cumin seeds. Blend until combined into a fine powder.
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Remove the lamb shanks from the lemon and vinegar mixture and cover with the spice blend. Cover seasoned lamb with plastic wrap and put in the fridge for at least 4 hours and, if you’d like, overnight.
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After the lamb shanks have marinated and you’re ready to cook them, heat the oven to 350°F.
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In a large Dutch oven, heat a few tablespoons of oil over medium-low heat until the oil shimmers. Add the spiced lamb shanks and brown them, 4 to 6 minutes on each side.
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Once the lamb shanks are brown and have a good crust, add the onions, tomatoes, smashed garlic, crushed bay leaves, 2 whole bay leaves, thyme, and chicken broth.
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Cover the Dutch oven and bake for about 3 hours, checking for tenderness every 45 minutes.
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Once the lamb is tender and completely cooked, add the okra to dutch oven and allow to cook for roughly 10 to 12 minutes.
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For a thicker broth, remove the lid from the dutch oven and allow the liquid to cook down for an additional 30 to 35 minutes.
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While the lamb is braising, make the couscous. In a medium-size saucepan over medium heat, heat a tablespoon of oil until it shimmers. Add the chopped garlic and stir for 2 to 3 minutes, until the garlic is golden-brown and fragrant.
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Add the two cups of couscous, a few hefty pinches of salt to taste, and a whole bay leaf to the pan, stirring constantly to toast the couscous for 3 to 5 minutes.
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Once the couscous is toasted, add 3 to 4 cups of water to the pot, cover it, and turn the heat down to medium-low.
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Let the couscous cook until it’s reached your desired tenderness. When complete, leave the couscous covered and remove from the heat. Let it sit for 10 minutes, covered.
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To serve, divide couscous among 4 plates and place one lamb shank on top. Coat dish in broth that the shanks are resting in.
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