Moroccan Lamb Tagine

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

Good olive oil

6 small frenched lamb shanks (5 to 6 pounds total)

3 cups chopped yellow onions (2 large onions)

3 garlic cloves, thinly sliced

1 tablespoon grated fresh ginger

1 ½ teaspoons chili powder

1 ½ teaspoons ground turmeric

1 ½ teaspoons ground cumin

½ teaspoon ground cardamom

1 (4-inch) cinnamon stick

1 (28-ounce) can diced tomatoes, such as San Marzano

2 cups good chicken stock, preferably homemade

2 tablespoons light brown sugar, lightly packed

4 (½-inch-thick) slices of lime

Kosher salt and freshly ground black pepper

1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced

1 pound butternut squash, peeled and 1-inch-diced

½ pound sweet potatoes, unpeeled and 1-inch-diced

Couscous, for serving

Directions at foodnetwork.com

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