Curried Lamb Shanks

Ingredients

• Olive oil
• Kosher salt and cracked black pepper
• 4 lamb shanks
• 1 large onion, chopped
• 2 cloves garlic, sliced
• 2 carrots, grated
• 1 tablespoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon tumeric
• 2 cups chicken stock
• 1/4 cup raisins
• 1/3 cup almonds, toasted

Directions

1. Heat the oven to 325 degrees. Warm the olive oil in a large braising dish until it shimmers, then season the lamb shanks with salt and pepper and brown them well on all sides. Transfer the shanks out of the dish and set them aside.
2. Add the chopped onion to the same dish and cook until it starts to take on color, about 8 minutes. Stir in the garlic and carrots, and continue cooking until they begin to soften, about 5 minutes. Add the curry powder, cumin, and tumeric, and cook while stirring the whole time, until the spices smell fragrant, about 4 minutes.
3. Put the shanks back into the dish and pour in the chicken stock to cover. Set the lid on top and move the dish to the oven. Braise until the meat is tender, about 1 hour and 30 minutes.
4. When the lamb is tender, lift the shanks out of the braising liquid. Set the dish on the stove, stir in the raisins, and bring the liquid to a simmer over high heat. Cook it down by half, then taste and season with salt and pepper.
5. Return the shanks to the pan and turn them through the sauce to coat. Scatter the toasted almonds over the top and serve with couscous.