Saturday, June 11, 2011

Lamb Shanks Again but Even Better This Time!

After getting over my fear of lamb shanks, I couldn't wait to make them again. This time, I went with Moroccan flavors and it was SO good! I know it's a long list of spices but I always have them on hand anyway and they were just perfect with the lamb. The meat literally fell apart after 2 hours of braising and I served it with couscous to soak up all the yummy sauce. I can't WAIT to get some more lamb shanks!


2 Tbsp extra-virgin olive oil
2 lamb shanks
Salt and pepper
1/4 c onion, finely chopped
1 garlic clove, minced
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp cayenne
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp nutmeg
1 Tbsp tomato paste
1 tsp Harissa
1/2 c dry red wine
1 (14-oz) can diced tomatoes, undrained
1/4 dried apricots, chopped
1 c beef stock
Couscous, for serving


1. Heat oil in a Dutch oven. Season the shanks with salt and pepper. Add them to the casserole and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate.

2. Add the onion and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute.

3. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.

4. Add the tomatoes, apricots and chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid.

5. Cover tightly and braise about 2 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil.

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