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2 lamb shanks
3 shallots, peeled and sliced
1 handful of peeled pearl onions, left whole
1 clove garlic, peeled and chopped
olive oil, for frying
1 cab Tuscanini Diced Tomatoes
1 tablespoon harissa paste, such as Ta’amti (depending on the strength – please look at jar for heat level)
1 teaspoon coriander spice
good handful of mint, cleaned and roughly chopped
1 teaspoon Pereg Cumin
1 tablespoon honey
1 tablespoon allspice
harissa seasoning, dust over shanks
1/2 carton / 16 ounces salted chicken broth
1 cup water
1 teaspoon Himalayan salt
coarse black pepper, to dust over shanks
Sear your shanks with salt, black pepper, and harissa spice. Get a good brown crust on each side.
Place your shanks in an oven-proof pan.
Begin making your sauce by adding your chopped shallots, onions and garlic to the same pan.
Once your shallots and garlic are beginning to brown, add the can of diced tomatoes and half of your chopped mint.
Stir on medium heat until the sauce begins to thicken, then add your spices, then the remainder of mint, and stir for another 10 minutes.
Add your sauce to your lamb shanks, cover, and place in the oven on 275 degrees Fahrenheit.
Bake covered on 275 for four hours and uncovered for 45 minutes.
Serve over couscous, or Israeli couscous.
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