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Steal this recipe: Moroccan lamb & couscous

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Braised Moroccan Lamb Shank with Mediterranean Couscousfrom Viand in Chicago.Morocco... the gateway between Europe and Africa, and a culinary star i

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.



THIS WEEK: Braised Moroccan Lamb Shank with Mediterranean Couscousfrom Viand in Chicago.

Morocco... the gateway between Europe and Africa, and a culinary star in her own right. Although her culture has been influenced by trade from Europe, Morocco has still retained her own flavor by using bold, rich spices. Couscous, or granular semolina, and lamb are staples to Moroccan cuisine, and this week's "stolen" recipe from Chef Steve Chiappeti at Viand, Chicago incorporates these two essentials into an exotic braised dish.

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Steve Chiappetti

1PfalsefalseAbout the chef: A native of Chicago’s south side, Chef Steve Chiappetti of Viand definitely has cooking in his blood. His family name is behind Chicago’s oldest slaughter and packinghouse, Chiappetti Lamb and Veal, which after 51 years of business is the last remaining slaughterhouse in the Chicago Stockyards.

Born of European parents — his father Italian, his mother French - Chiappetti grew up in a household obsessed with food. Early on, he absorbed a wealth of Old World culinary values, the best of which Chiappetti believes is the greatness of simple food that satisfies the soul. Firmly grounded from childhood in the fundamentals of southern European fare, especially that of Provence, Chiappetti has forged his own unique style of cooking with a mixture of formal training and hands-on experience. He has blazed his own trail, as both a chef and an entrepreneur, opening a string of successful restaurants in the Chicago area.

For this talented and tireless chef, the essence of good cooking always has simplicity at its center. “To me, any food worth eating is in some way comfort food!” he says. “At Viand, I’m re-inventing and reinterpreting a lot of classics and favorites. I love to make dishes that are new and familiar at the same time.”

Braised Moroccan Lamb Shank with Mediterranean Couscous is served at Viand for $21.00.The recipe is for a serving size of two.

Braised Moroccan Lamb Shank with Mediterranean Couscous Chef Steve Chiappetti of Viand

Braised Moroccan Lamb Shank Steal This Recipe®

1. Pre-head oven to 350 degrees

2. Rub dry spices on shanks, and sear the lamb in a hot skillet with a shallow amount of oil; remove and set aside

3. Add the cut onion, celery, and carrot to the skillet. Add ketchup, sugar, and mustard

4. Deglaze the pan with water and add the molasses. Put back in the shanks and cover

5. Place in the oven for 2 1/2 hours or until the shanks are fork tender

6. Remove the pan from the oven and place on the stove top burner

7. Remove the shanks and reduce the remaining liquid by half and season to your taste

Mediterranean Couscous Steal This Recipe®

1. Put water in a pan and season with salt and pepper; when the water is boiling, add in the couscous

2. When the water is completely absorbed and couscous is tender, add in the rest of the ingredients and stir until fully incorporated

3. Again adjust seasoning with salt and pepper to your taste

4. Put the couscous in a bowl or platter with the shank on top; drizzle with the sauce

1905394060481054554- 1 1/2 lb lamb shanks22 - 1 1/2 lb lamb shanksoil2tablespoon2 Tbsp oilcurry powder1tablespoon1 Tbsp curry powdercumin2teaspoon2 tsp cumincinnamon2teaspoon2 tsp cinnamonground caraway1teaspoon1 tsp ground carawaypc bay leaf22 pc bay leafonions, diced0.25cup1/4 cup onions, dicedcarrots, diced0.25cup1/4 cup carrots, dicedcelery, diced0.25cup1/4 cup celery, dicedketchup4tablespoon4 Tbsp ketchupbrown sugar4tablespoon4 Tbsp brown sugarmustard4tablespoon4 Tbsp mustardwater2cup2 cups watermolasses4tablespoon4 Tbsp molassesSalt and pepper, to tastewater2cup2 cup waterSalt and Pepper, to tastecouscous2cup2 cup couscousdried apricots, chopped4tablespoon4 Tbsp dried apricots, choppedalmond slivers, toasted2tablespoon2 Tbsp almond slivers, toastedcoconut flakes, toasted2tablespoon2 Tbsp coconut flakes, toastedgolden raisins4tablespoon4 Tbsp golden raisinscilantro, chopped2tablespoon2 Tbsp cilantro, choppedextra virgin olive oil3ounce3 oz extra virgin olive oil

Viand

155 East Ontario

Chicago, IL 60611

(312) 255-8505

www.viandchicago.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.