Serves: 4

Why this spice: A spoonful of Collected Foods Ras El Hanout turns braising liquid into a fragrant tagine-style sauce without needing a specialty spice rack.

Ingredients

• 4 lamb shanks (about 3–3.5 lb total)
• 2 tbsp olive oil
• 2 tbsp Collected Foods Ras El Hanout
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 2 cups low-sodium chicken or lamb stock
• 1/2 cup dried apricots, halved
• 1 cinnamon stick (optional)
• 1 tsp kosher salt, plus more to taste
• Cooked couscous, for serving
• Fresh mint or cilantro, for garnish

Directions

1. Pat shanks dry. Season with salt and 1 tbsp Ras El Hanout.
2. Heat oil in a heavy Dutch oven over medium-high. Brown shanks on all sides, 8–10 minutes; transfer to a plate.
3. Lower heat to medium. Soften onion 5 minutes, add garlic and tomato paste; cook 1 minute. Stir in remaining 1 tbsp Ras El Hanout.
4. Add crushed tomatoes, stock, apricots, and cinnamon stick. Return shanks, bring to a simmer, cover.
5. Braise in a 325°F oven (or low stove) 2.5–3 hours until meat pulls from the bone. Skim fat, adjust salt.
6. Serve over couscous with sauce spooned over and herbs on top.

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