Moroccan-Style Spicy Pomegranate Lamb Shanks & Jeweled Israeli Couscous

FOR JEWELED ISRAELI 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.

1. To prepare the couscous, bring the chicken stock to a boil and add the couscous

2. Cover and reduce heat to low

3. Simmer 8-10 minutes until the liquid has gone and the pasta is plump and tender

4. Cool 10 -15 minutes, then add the remaining ingredients

5. Toss to stir

6. Set the grill to 250 degrees and smoke the shanks 2 hours

7. Place the shanks into a pot with lid and add the remaining ingredients, except for the garnishes

8. Season generously

9. Braise on the grill or in the oven 2-3 additional hours, covered at 350 degrees

10. Serve over couscous and garnish with cilantro and pomegranate arils