Our exotic culinary tour of the Middle East: Braised Lamb Shank with Couscous and Saffron Vegetable Tagine

Here is the final recipe we’ll be sharing with you on our culinary tour of the Middle East. Did you catch our recipes for homemade Hummus dip and Pigeon Stuffed with Jasmine Rice?

This braised lamb shank recipe from Four Seasons Hotel Doha comes with recipes for optional sides of couscous and saffron vegetable tagine. Or for a delicious vegetarian meal, serve the tagine and couscous alone.

“Hot spices in food make us thirsty during fasting, so we avoid this in our cooking. Fasting is best broken with dates; they contain sugar which helps to regain energy quickly.”

Braised Lamb Shank

• 2 ½ pounds lamb shank (with bone), each about 11 ounces
• 5 ounces plain yogurt
• 3 tablespoons Kabsa spices
• ½ cup onions, cubed
• ½ cup carrots, cubed
• 1/3 cup leeks, cubed
• 1 ½ tablespoons garlic, chopped
• Salt and fresh ground black pepper to taste
• Beef stock or water, as needed
• Garnish with dried apricots and prunes

1. Season the lamb shank with salt and pepper.
2. Mix the yogurt with the kabsa spices and marinate the lamb shank with the yogurt mixture for at least four hours.
3. Place the vegetables in an oven-proof dish and the lamb shank on top.
4. Pour water or stock in the dish until the vegetables are covered.
5. Preheat the oven to 350 degrees. Place the dish in the oven for 10 to 15 minutes, until the lamb is browned.
6. Place the lid on top of the dish and cook for 1 to 1 ½ hours, until the meat is soft.

Couscous

• ¾ cup couscous
• 1 ½ tablespoons olive oil
• Salt and fresh ground black pepper to taste
• Boiling water, as needed

1. Place the couscous in a dish. Pour the oil on top, then add boiling water until the couscous is covered.
2. Wrap the dish in plastic wrap and let it rest for about 10 minutes.
3. Uncover, season with salt and pepper, and use a fork to fluff the couscous. Serve as described above.

Saffron Vegetable Tagine

• 1 pint vegetable stock
• 3 tablespoons yellow bell pepper, cubed
• 3 tablespoons red bell pepper, cubed
• ¼ cup eggplant, cubed
• ¼ cup zucchini, cubed
• ¼ cup carrots, cubed
• ¼ cup chickpeas, cooked
• A pinch of saffron
• Salt and fresh ground black pepper to taste

Garnish

• 3 tablespoons icing sugar (powdered sugar)
• ½ teaspoon cinnamon
• 1/3 cup onions, sliced
• 3 tablespoons Raisins
• Oil, as needed

1. Bring the vegetable stock to a boil. Add the saffron and basic seasoning.
2. Add all vegetables and the raisins. Cook until soft. Season to taste.
3. Add the oil to a pan and caramelize the onions with the icing sugar, raisins and cinnamon. Garnish the dish with the caramelized onions and serve as described above.

To serve

1. Place the couscous in a Tagine and arrange the lamb shank on top.
2. Garnish with some vegetables from the Tagine and serve the remaining vegetables on the side, topped with the caramelized onion-raisin mixture. Serves four.