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Lamb shanks are seasoned with aromatic Moroccan spices then slow cooked in the oven until fall-off-the-bone-tender. Serve with couscous to soak up all the wonderful sauce.
1/4 cup flour
3 tablespoons McCormick Gourmet™ Moroccan Seasoning Ras El Hanout , divided
4 lamb shanks, 12 to 16 ounces each
2 tablespoons olive oil
1 package (12 ounces) baby carrots
1 bulb fennel, cored and thinly sliced
1 medium onion, cut into thin wedges
1 teaspoon minced garlic
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup red wine
2 cups Kitchen Basics® Original Beef Stock
Preheat oven to 350°F. Mix flour and 1 teaspoon of the Seasoning in shallow dish. Coat lamb shanks evenly with flour mixture. Reserve remaining flour mixture.
Heat oil in Dutch oven on medium-high heat. Add lamb shanks; brown on all sides. Remove from pan. Add carrots, fennel, onion and garlic; cook and stir 5 minutes or until lightly browned. Sprinkle with reserved flour mixture; cook and stir until well blended. Add red wine; stir to loosen browned bits in bottom of pan. Return lamb shanks to pan. Stir in tomatoes, stock and remaining 2 tablespoons plus 2 teaspoons Seasoning. Bring to boil. Cover.
Braise in oven 2 hours or until lamb shanks and vegetables are tender. Serve over couscous, if desired.
(Amount per serving)