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servings:

This savory Moroccan lamb stew is perfumed with ginger, cinnamon, coriander, cumin, and vanilla.

• 4 lamb shanks (1 1/4 pounds each)
• Coarse salt and freshly ground pepper, to taste
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, halved and thinly sliced
• 2 garlic cloves, peeled
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 9 cups water
• 1/4 cup honey
• 1 cup fresh cilantro, coarsely chopped
• 1/2 teaspoon saffron threads
• 4 quinces (about 2 pounds total), peeled and quartered
• 2 tablespoons fresh lemon juice
• Cooked couscous, for serving
• 3 tablespoons sliced almonds, toasted

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