Recipe: Moroccan Braised Lamb Shanks
4 Lamb Shanks, 1 – 2 lbs ea
4T Extra Virgin Olive Oil
3” ginger, peeled and finely minced
2 cloves garlic, finely minced
1 Serrano chili, seeded, chopped
1 onion sliced very thin
2 stalks celery, diced
1 large carrot, diced
2t ground cumin
2t ground coriander seed
2 cinnamon sticks
3 star anise
2 pinches saffron(or more if you can afford it)
3C turkey stock
2 16oz cans peeled tomatoes
12 dried apricots, sliced
S&P to taste
Garnish: sliced toasted almonds, chopped parsley, 20 green and black non-pitted olives
Preheat oven to 325. Place EVOO, onion, garlic and ginger in heavy pot or ossa buco pan over medium heat, stir, cooking until softened. Add carrots, celery & spices, cook about 5 min stirring constantly. Add turkey stock, tomatoes with juices, & apricots and bring to a boil. If you used a pot, transfer to deep pyrex dish (or baking dish/casserole). Place shanks in sauce so about ¼ is above sauce. Place in oven, uncovered. Cook, turning about every 40 minutes so you get even browning. When browned to your satisfaction, cover and continue cooking. After a total of about 3 hours, meat will be falling off bone and sauce thickened. Remove from oven, skim off fat and plate, 1 shank per serving. Garnish each with almonds, parsley and olives.
Serving suggestion: plate with your favorite herbed mashed potatoes to soak up the fabulous sauce.
Posted on January 11, 2013, in Uncategorized. Bookmark the permalink. Leave a comment.
Leave a comment