North African-Influenced Lamb Shanks With Couscous Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons lightly toasted, whole, shelled pistachios

1 cup peeled, seeded, and chopped tomatoes

1 (10-ounce) box couscous

2 cups dry red wine

1/2 teaspoon ground cinnamon

3 tablespoons golden raisins

4 cups lamb stock, or chicken stock

3 tablespoons chopped fresh cilantro

Pinch cayenne

4 (1 pound) lamb shanks

1/2 teaspoon salt

1/2 teaspoon cayenne

3 tablespoons lightly toasted and roughly chopped shelled pistachios

2 tablespoons chopped fresh parsley

2 1/4 cups boiling water

1/4 cup all-purpose flour

1/4 cup orange juice

1 tablespoon chopped garlic

1 pound sweet potatoes, peeled and cut into 3/4-inch pieces

2 teaspoons salt

1 teaspoon turmeric

1 teaspoon ground cumin

2 tablespoons extra-virgin olive oil

3 tablespoons olive oil plus 1 teaspoon

1/4 cup chopped packed fresh mint leaves

1 cup large diced carrots

1 1/2 cups thinly sliced yellow onions

1 tablespoon grated orange peel

1/4 teaspoon ground coriander

Pistachio-Mint Couscous, recipe follows

1 1/2 teaspoons fresh orange juice

2 teaspoons fresh ground black pepper

Pinch cinnamon

1/2 teaspoon ground ginger

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