Ingredients
- 4 1/2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 large Spanish onion, thinly sliced
- Large pinch of saffron threads
- Water
- 4 meaty lamb shanks (about 1 pound each)
- Salt and freshly ground black pepper
- 1 tablespoon sweet paprika, plus more for dusting
- 2 teaspoons ground cumin
- Large pinch of cayenne pepper
- 3 large plum tomatoes—peeled, seeded and quartered
- 10 parsley sprigs and 1 large thyme sprig, tied in kitchen string
- 3 medium boiling potatoes, cut into 1 1/2-inch chunks
- 3 large celery ribs, cut into 2-inch lengths
- 2 large carrots, cut into 2-inch lengths
- 2 red bell peppers, cut into 2-inch pieces
- 3 medium zucchini, cut into 2-inch pieces
- 2 cups frozen peas
- 2 cups couscous
- 1/4 cup slivered mint leaves
- Harissa, for serving
Description
Food & Wine
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