Prep time 15 minutes

Smoke time 2 hours

Braising time 2 hours

Serves 2-4 people

Competition hardwood pellet blend alder, cherry, and apple

Ingredients

Israeli jeweled couscous

1 cup dry pearl couscous

1 1/2 cups low sodium chicken stock

1/4 cup olive oil

The juice and zest of a lemon

1 cup chopped cilantro

1/2 cup toasted sliced almonds

1/2 cup dried cranberries

Salt and pepper to taste

Lamb shanks

2-4 lamb shanks, roughly 1-2 pounds each

1 cup fresh pomegranate juice *

1 medium yellow onion, sliced

1 Fresno red chili, sliced into rings

2 cups low sodium chicken or beef broth

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

3-4 smashed garlic cloves

2 tablespoons tomato paste

2 chopped fresh tomatoes

Kosher salt and pepper to taste

Garnishes

1/2 cup chopped cilantro

1/2 cup pomegranate arils

Instructions

To prepare the couscous, bring the chicken stock to a boil and add the couscous. Cover and reduce heat to low. Simmer 8-10 minutes until the liquid has gone and the pasta is plump and tender. Cool 10 -15 minutes, then add the remaining ingredients. Toss to stir.

Set the grill to 250 degrees and smoke the shanks 2 hours. Place the shanks into a pot with lid and add the remaining ingredients, except for the garnishes. Season generously. Braise on the grill or in the oven 2-3 additional hours, covered at 350 degrees. Serve over couscous and garnish with cilantro and pomegranate arils.

* This can be found in the cold juice section or near ready-made salads in your grocer’s produce department.