Braised Moroccan Style Baby Lamb Shanks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN STYLE BRAISED LAMB SHANKS



Moroccan Style Braised Lamb Shanks image

Melt-in-your-mouth Moroccan Style Braised Lamb Shanks take you straight to the streets of Morocco in Northern Africa. Both slightly sweet and surely spicy, you'll fall in love with the aromatic flavors woven into each bite! Serve on basmati rice or couscous.

Provided by Demand Africa

Categories     Main Course

Number Of Ingredients 24

1⁄4 cup extra-virgin olive oil
4 meaty lamb shanks ((about 1 1⁄4 pounds each))
Salt and freshly ground pepper
1 large onion (finely chopped)
2 carrots (finely chopped)
2 large garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons tomato paste
1 teaspoon harissa or another chili paste
1 cup dry red wine
1 28-ounce can whole peeled tomatoes (drained and coarsely chopped)
2 cups chicken stock or canned low-sodium broth
1⁄4 cup slivered almonds (chopped)
2 tablespoons finely chopped mint
2 tablespoons chopped cilantro
2 tablespoons unsalted butter
1 large shallot (minced)
1 10-ounce box instant couscous
1 cup water
1/4 cup dried currants

Steps:

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
  • Season the shanks with salt and pepper.
  • Add the shanks to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
  • Transfer to a plate and wipe out the casserole.
  • Heat the remaining 2 tablespoons of oil in the casserole.
  • Add the onion, carrots and garlic and cook over moderate heat, stirring about 5 minutes until lightly browned.
  • Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about
  • 1 minute.
  • 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.
  • Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil.
  • Nestle the lamb shanks in the liquid.
  • Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone.
  • Transfer the shanks to a platter and cover with foil. Leave the oven on.
  • Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
  • Strain the sauce into a bowl, pressing on the vegetables; skim any fat.
  • Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
  • Return the vegetables and lamb to the sauce and keep warm.
  • In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
  • Melt the butter in a medium saucepan.
  • Add the shallot and cook over moderately high heat until softened, about 2 minutes.
  • Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
  • Add the remaining 1 cup of chicken stock, the water and 1⁄4 teaspoon of salt and bring to a boil.
  • Remove from the heat and add the currants.
  • Cover and let stand for 10 minutes.
  • Fluff with a fork and stir in half of the herb-almond mixture.
  • Mound the couscous in the center of a large platter.
  • Arrange the lamb shanks around the couscous and spoon the sauce on top.
  • Sprinkle with the remaining herb-almond mixture and serve.

MOROCCAN BRAISED LAMB SHANKS



Moroccan Braised Lamb Shanks image

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 20

3 tablespoons olive oil
1 onion, sliced crosswise
1 red chile, preferably Holland hot or red Thai chile, chopped
2 cloves garlic, very finely chopped
1 piece ginger (3 inches), peeled and very finely chopped
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 cinnamon sticks
3 star anise
2 pinches saffron
Coarse salt and freshly ground black pepper
3 cups Brown Chicken Stock, homemade or store-bought
2 cans (16 ounces each) whole peeled tomatoes
8 dried apricots, sliced
20 green and black olives, such as Moroccan or Alphonso and Cerignola
4 lamb shanks
Mint Yogurt

Steps:

  • Preheat oven to 325 degrees.
  • In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
  • Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

MOROCCAN-STYLE BRAISED BABY LAMB SHANKS



Moroccan-Style Braised Baby Lamb Shanks image

A spectacular lamb shank dish from Australian chef, Kylie Kwong. There is little nicer than making this on a cold, wet, winter's day. The list of the ingredients for the spice paste seems endless, but if you have an electric spice grinder (I bought mine as a 'coffee' grinder), it is made quickly and easily. Only the very brave should attempt it with a mortar and pestle! Before you begin to cook, prepare all the ingredients and measure out all the spices.

Provided by Daydream

Categories     One Dish Meal

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 35

8 small lamb shanks, about 4 pound in total (2kg)
1/4 teaspoon sea salt
cracked white pepper
olive oil, to brush roasting tin
3 vine-ripened tomatoes, roughly chopped
6 potatoes, peeled and cut into wedges
2 medium carrots, peeled and cut into wedges
5 spring onions, trimmed and cut into quarters
4 fresh dates, halved
4 fresh apricots, halved
6 bay leaves
3 cups chicken stock
2 limes, juice of
1 tablespoon asian fish sauce
4 saffron strands
2 teaspoons boiling water
3 teaspoons fennel seeds
2 whole star anise
10 green cardamom pods
1/2 teaspoon cumin seed
1/2 cinnamon stick
1/2 teaspoon szechuan peppercorns
2 large red chilies, deseeded and roughly chopped
8 garlic cloves, crushed
2 1/2 inches knob fresh gingerroot, sliced
1 ounce cilantro stems, and roots finely sliced (use extra stems and some leaves if you can't obtain cilantro roots)
1 ounce fresh turmeric, root finely sliced (OR 1 teaspoon ground turmeric powder)
3 ounces galangal, roughly chopped (optional)
1 -2 teaspoon sea salt
1 teaspoon white peppercorns
5 ounces shallots, finely sliced
1/4 teaspoon sweet paprika
8 ounces extra virgin olive oil
1 1/2 ounces palm sugar (or dark brown sugar)
2 ounces asian fish sauce

Steps:

  • Preheat the oven to 350°F/180°C/gas 4.
  • For the spice paste: Combine the saffron with the 2 teaspoons of boiling water, and leave to soak.
  • Heat a small skillet over high heat, then dry-roast the fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and Sichuan peppercorns for about 2 minutes, or until fragrant. When the spices have cooled, remove the seeds from the cardamom pods, then place them with the dry-roasted seeds in an electric grinder, and grind until the mixture is finely ground. Set aside.
  • In a suitable container, grind the chillies, garlic, ginger, cilantro stems and roots, turmeric and galangal with an electric stick-blender until you have a coarse paste. Lightly crush the peppercorns with a mortar and pestle or a heavy rolling pin, and add to the chilli/garlic mixture with the sea salt. Add the shallots, saffron strands with their soaking water, paprika, the reserved ground spices and the olive oil to this paste, and mix well to combine.
  • Heat a heavy-based, medium-sized frying pan over high heat, then add the paste and cook, stirring regularly, for about 5 minutes or until fragrant. Reduce heat and simmer gently, stirring occasionally, for 15 minutes. Add the palm sugar and fish sauce, increase the heat and simmer, stirring occasionally, for a further 2 minutes, or until mixture is slightly caramelised. Remove from stove and set aside.
  • Brush a roasting tin with some olive oil and heat on the stove top. Season the lamb shanks with salt and white pepper, then add to the roasting pan and seal until lightly browned on all sides.
  • Drain off any excess oil and increase the heat. Drizzle the prepared spice paste over lamb, and toss and stir the contents of the tin to ensure the shanks are well coated, and to seal in flavours. Add the tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine.
  • Remove the tin from the stove, pour over stock and cover with foil. Bake for 45 minutes, then remove foil and bake for a further 1 hour, or until lamb is very tender and well browned.
  • When the meat is done, drizzle with lime juice and fish sauce before serving.
  • Serve with cous cous, rice or crusty bread and a large green salad.

Nutrition Facts : Calories 2194.6, Fat 127.1, SaturatedFat 36, Cholesterol 489.6, Sodium 2099.7, Carbohydrate 103, Fiber 12, Sugar 30, Protein 157.7

MOROCCAN LAMB SHANKS



Moroccan Lamb Shanks image

The definition of a one pot wonder!

Provided by HelenHassan

Time 4h25m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 150 degrees.
  • Heat the oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned, Transfer lamb t a plate and set aside,
  • In remaining oil on medium-high heat add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil, Cook for 2-3 minutes or until wine mixture is reduced by half. Stir through apricots, dates, chick peas, tomatoes and stock, and bring to the boil, Return lamb to the casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until meat begins to flake away from the bone.
  • Increase oven temperature to 200 degrees and cook, uncovered, for 30-40 minutes or until the sauce has reduced and thickened.
  • Meanwhile, using the heel of your hand, squash olives and discard pits.
  • Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.

BAKED BABY LAMB SHANKS



Baked Baby Lamb Shanks image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 pounds very small lamb shanks, preferably no larger than about 1/2 pound each (see note)
1 1/2 tablespoons cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 cup finely chopped carrot
1 1/2 cups finely chopped onion
2 cloves garlic, minced
1 slice fresh ginger, minced
2 cups finely chopped ripe plum tomatoes (or drained canned plum tomatoes)
2 cups dry white wine
Salt and freshly ground black pepper
2 tablespoons minced parsley

Steps:

  • Select baking dish large enough to hold shanks in single layer. Preheat oven to 350 degrees.
  • Heat oil in large skillet. Add mustard seeds and cumin seeds and cook over medium heat until seeds begin to dance in oil. Add as many shanks as will fit comfortably in skillet and lightly brown on all sides. Transfer shanks to baking dish as they are browned.
  • Saute carrot and onion in skillet over medium heat until tender. Add garlic and ginger and continue to saute a few minutes longer. Add tomatoes and wine, bring to simmer, stirring, and season to taste with salt and pepper. Pour mixture over lamb shanks in baking dish. There should be about inch of sauce in dish.
  • Place baking dish in oven and bake uncovered for about 1 hour 20 minutes, turning and basting every 15 minutes. If sauce in baking dish begins to reduce too much, add a little water or more wine.
  • Just before serving sprinkle with parsley.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1153 milligrams, Sugar 5 grams, TransFat 0 grams

MOROCCAN HAROSETH-BRAISED LAMB SHANKS



Moroccan Haroseth-Braised Lamb Shanks image

Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 29

4 (1 1/4- to 1 1/2-pound) lamb shanks
Moroccan Haroseth Marinade
2 carrots, chopped
1 large white onion, chopped
2 ribs celery, chopped
1/2 bulb fennel, trimmed and chopped
3 cloves garlic
2 slices ginger, smashed
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 cup white wine
1 tablespoon tomato paste
3 cups Basic Chicken Stock
6 dried apricots
6 dried figs
6 dried Medjool dates
4 prunes
1/2 cup currants or raisins
1/4 cup slivered almonds
1/4 cup toasted walnuts
1/4 cup toasted pistachios
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/8 teaspoon crushed red-pepper flakes
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
2 sprigs fresh cilantro
2 bay leaves

Steps:

  • Add lamb shanks to marinade and toss to coat. Cover bowl with plastic wrap. Transfer to refrigerator and let marinate overnight.
  • Preheat oven to 450 degrees.
  • Place carrots, onion, celery, fennel, garlic, and ginger in a roasting pan. Drizzle with olive oil and toss to coat. Remove lamb from marinade and wipe off excess. Season with salt and pepper and add to roasting pan. Transfer to oven and roast, turning once, until well browned, about 20 minutes. Remove from oven and deglaze lamb and vegetables with wine and tomato paste.
  • Decrease oven temperature to 325 degrees.
  • Transfer lamb to a large Dutch-oven and add enough chicken stock to cover the lamb shanks halfway (you may not need to use all of the chicken stock). Add roasted vegetables, apricots, figs, dates, prunes, currants, almonds, walnuts, pistachios, crushed tomatoes, fennel seeds, coriander seeds, cumin seeds, and chile flakes. Place thyme, parsley, cilantro, and bay leaves in a piece of cheesecloth; tie with kitchen twine to enclose. Add to Dutch oven and cover.
  • Bring lamb mixture to a simmer over medium-high heat. Immediately transfer to oven and cook until meat is tender and falling off the bone, about 3 hours.
  • Remove from oven and let cool slightly. Remove lamb shanks and set aside. Remove vegetable mixture and cooking liquid from Dutch-oven and pass through a food mill back into Dutch-oven. Return lamb to Dutch-oven and toss to coat; serve.

More about "braised moroccan style baby lamb shanks recipes"

BRAISED MOROCCAN-STYLE BABY LAMB SHANKS RECIPE | KYLIE ...
braised-moroccan-style-baby-lamb-shanks-recipe-kylie image
Remove from stove and set aside. Meanwhile, preheat oven to 180°C (350°F). Season lamb shanks with salt and pepper and seal in a hot, oiled roasting tin …
From sbs.com.au
3.8/5 (13)
Servings 4
Cuisine Moroccan
Category Dinner


MOROCCAN-STYLE LAMB SHANKS RECIPE - THE FOOD & WINE …

From foodandwine.com
5/5
Published 2013-12-07
Servings 4
  • Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
  • Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes.
  • Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid.
  • Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
  • Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
  • In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
  • Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
  • Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.


SEARCH FOR RECIPES - FOOD NETWORK
Braised lamb shanks. Easy. 1) Preheat the oven to 180°C / gas mark 4. Heat the oil in a large Dutch oven or deep ovenproof frying-pan over medium heat. Add the onion, celery, carrot, and season with 12g salt and pepper to taste. Cook, stirring occasionally, until the veget . Prep Time. 15 mins. Cook Time. 180 mins. Serves. 4. Spring Lamb Shanks. Easy. 1. Place the lamb …
From foodnetwork.co.uk


HOW TO BRAISE LAMB SHANK: TENDER BRAISED LAMB SHANK RECIPE ...
2020-11-08 Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. Flavorful braised lamb shanks—a hallmark of Easter dinner for some, and the makings of an above-average Thursday night for others—may require a few hours of …
From masterclass.com


MOROCCAN LAMB SHANKS RECIPE RECIPE | MUTTI
Remove lamb and pour off excess oil. Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven.
From mutti-parma.com


MOROCCAN BRAISED LAMB SHANK - THE KITCHY KITCHEN
DIRECTIONS. Mix together the spice rub. Pat the lamb dry, and rub the spice mix into it. Heat a large Dutch oven or pot over high heat, pour in 3 tablespoons of olive oil, and once the pan is very hot and almost smoking, place the shanks in the pan, and sear until they are nicely browned on all sides. Set the meat aside.
From thekitchykitchen.com


MOROCCAN STYLE BRAISED LAMB SHANKS - RTE
2011-10-06 Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined. Cover ...
From rte.ie


PROFESSIONAL CHEF: BRAISED MOROCCAN - STYLE BABY LAMB …
2012-04-10 Lamb shanks. 8 baby lamb shanks — about 2 kg (4 lb) in total; pinch sea salt and cracked white pepper; 3 medium-sized vine-ripened tomatoes, roughly chopped; 6 kipfler potatoes, peeled and cut into wedges; 2 medium-sized carrots, peeled and cut into wedges; 5 salad onions, trimmed and cut into quarters; 4 fresh dates, halved; 4 fresh apricots ...
From delliciouschef.blogspot.com


LAMB SHANKS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


EASY BRAISED MOROCCAN LAMB SHANKS - RECIPE WINNERS
Instructions. preheat oven to 180c (355f) lightly dust lamb shanks with flour. heat oil in a large pan over medium to high heat. add lamb and cook, turning occasionally till browned. combine tomatoes, onion, garlic, coriander, cumin, preserved lemon, salt, pepper and 1 cup of water. pour over lamb shanks.
From recipewinners.com


BRAISED MOROCCAN LAMB SHANKS RECIPE - GIRLCARNIVORE KITA ...
2019-02-21 Preheat oven to 325 F. Pat the lamb dry and season liberally with salt. In a Dutch oven or braiser, heat the oil over medium-high heat and brown the lamb on all sides, 7 to 10 minutes. Remove the lamb and cover. Reduce heat to medium. Add the onion and carrot to the Dutch oven and a saute 3 minutes.
From girlcarnivore.com


L'HAM M'HAMMAR - MOROCCAN BRAISED AND ROASTED LAMB …
2021-09-26 3.5 oz. almonds (blanched and fried) Combine the spice rub ingredients in a bowl or with pestle and mortar. Rub the mixture over the meat and massage it thoroughly. Cover and leave in the fridge for at least 6 hours or overnight. When ready to cook, transfer the meat to a heavy-bottomed, deep pot or pressure cooker.
From tasteofmaroc.com


MOROCCAN DINNER: MOROCCAN BRAISED LAMB SHANKS - LA CREMA
Place the lamb shanks in a casserole dish and rub the spice mixture all over them. Cover the dish and refrigerate overnight. Preheat the oven to 400 degrees F. Heat the olive oil over medium-high heat in a large dutch oven. Add the diced onion, carrot, and garlic to the pan and saute until onion is golden brown, about 3-5 minutes.
From lacrema.com


MOROCCAN-STYLE LAMB SHANKS RECIPE | MYRECIPES
Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on.
From myrecipes.com


BRAISED MOROCCAN LAMB SHANKS RECIPE - FOOD NEWS
Heat oil in Dutch oven on medium-high heat. Add lamb shanks; brown on all sides. Remove from pan. Add carrots, fennel, onion and garlic; cook and stir 5 minutes or until lightly browned.
From foodnewsnews.com


EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
2022-03-31 Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining ingredients. Cover the slow cooker. Set on Low and cook for 8 hours or on High and cook for 5 to 6 hours or until …
From themediterraneandish.com


PERSIAN BRAISED LAMB SHANKS - PALATABLE PASTIME
2019-09-11 Instructions. Saute onions and brown shanks in oil. Place in an oval roaster with remaining ingredients and brase, covered in a 350F oven for 3 hours. Serve with rice.
From palatablepastime.com


BARBECUE-BRAISED MOROCCAN LAMB SHANKS WITH HONEY-MINT ...
Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, combine the onion, tomatoes, cilantro stems, lemon juice, garlic, and the remaining spice mixture. Stir in 4 cups water and 1 tsp. salt. Nestle the lamb shanks into the pot in a single …
From finecooking.com


MOROCCAN BRAISED LAMB SHANKS | MCCORMICK FOR CHEFS®
Prep. Set oven to 325°F. Mix flour and first amount of Moroccan seasoning in shallow dish. Coat lamb shanks evenly in mixture. Reserve any remaining flour mixture. Heat oil in a rondeau over medium-high heat. Sear lamb shanks on all sides. Remove from …
From mccormickforchefs.com


MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE | …
2018-12-09 See recipe. Nestle the lamb, meaty side down, into the braising liquid. BRING to a simmer on the stove. Cover tightly. Roast in a warm oven (275-325F) until tender. This can take 1 1/2 hours to 3 hours, depending on size of the lamb …
From feastingathome.com


LAMB SHANK RECIPE - MOROCCAN BRAISED LAMB SHANK - RECIPE ...
Serves 4 1 tablesp. paprika 1 teasp. each ground coriander and turmeric, cinnamon and cumin Sea salt and cracked black pepper 4 lamb shanks, well trimmed 2 tablesp. olive oil 1 large onion, roughly chopped 2 garlic cloves, chopped 2½ cm piece peeled fresh root ginger, chopped 450ml chicken or lamb stock 2 x 400g cans chopped tomatoes 1 tablesp. clear honey Squeeze of …
From ireland-guide.com


MOROCCAN BRAISED LAMB SHANKS | MCCORMICK GOURMET
Add lamb shanks; brown on all sides. Remove from pan. Add carrots, fennel, onion and garlic; cook and stir 5 minutes or until lightly browned. Sprinkle with reserved flour mixture; cook and stir until well blended. Add red wine; stir to loosen browned bits in bottom of pan. Return lamb shanks to pan. Stir in tomatoes, stock and remaining 2 ...
From mccormick.com


BRAISED LAMB SHANKS | SAVEUR
2000-11-07 1. Heat oil in a large heavy pot over medium heat. Add onions and cook, stirring constantly, until translucent, about 5 minutes. Add garlic and …
From saveur.com


MOROCCAN LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
Set aside. Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly) over a high heat. Add the lamb shanks and brown well all over. Remove and set aside. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute.
From deliciousmagazine.co.uk


RECIPE: MOROCCAN SPICED LAMB SHANKS WITH BABY AUBERGINES ...
2018-02-04 Heat the oven to 170c. First dust the shanks with the flour, mixing in the Ras El Hanout. Then in a large casserole heat the oil and brown the shanks on all sides. Then set aside and add the baby aubergines and brown these as well. Set aside with the shanks.
From 1001aubergine.wordpress.com


MOROCCAN BRAISED LAMB SHANKS | KITCHEN BASICS
1 cup red wine. 2 cups Kitchen Basics® Original Beef Stock. INSTRUCTIONS. 1 Preheat oven to 350°F. Mix flour and 1 teaspoon of the Seasoning in shallow dish. Coat lamb shanks evenly with flour mixture. Reserve remaining flour mixture. 2 Heat oil in Dutch oven on medium-high heat. Add lamb shanks; brown on all sides.
From mccormick.com


BEST BRAISED LAMB SHANKS RECIPE - HOW TO MAKE ... - DELISH
2022-02-15 Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in ...
From delish.com


MOROCCAN STYLE BRAISED LAMB SHANKS - BORD BIA
Serve with a bowl of couscous. Method. Copy Text. Preheat the oven to Gas Mark 3, 160ºC (325ºF). Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. Add a little of the olive oil to the heated pan and ...
From bordbia.ie


MOROCCAN-STYLE LAMB SHANKS - NORTH AFRICAN RECIPES
2008-09-03 Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and …
From delish.com


MOROCCAN-STYLE LAMB RECIPE - GREAT BRITISH CHEFS
1 shoulder of lamb, boned, cut into 2cm cubes. 2. Add a dash more oil to the pan and turn down to a medium heat. Add the onion, garlic and ginger and cook until soft and translucent. Add the coriander seeds and continue to cook until aromatic. olive oil. 2 small onions, finely chopped. 6 garlic cloves, finely chopped.
From greatbritishchefs.com


BRAISED MOROCCAN-STYLE BABY LAMB SHANKS | RECIPE | LAMB ...
Jan 28, 2019 - The lamb shanks are infused with the warm, soft flavours of the spices and is meltingly tender.
From pinterest.com.au


BRAISED LAMB SHANKS (PERSIAN STYLE) - THE DELICIOUS CRESCENT
2018-10-02 Heat one tablespoon of oil in a cast iron skillet over medium high heat. When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time. Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes.
From thedeliciouscrescent.com


BRAISED MOROCCAN LAMB SHANKS | RECIPE | MOROCCAN LAMB ...
Feb 24, 2019 - Braised Moroccan lamb shanks are seasoned with harissa and other north African spices for a fork-tender lamb recipe inspired by travels to Morocco.
From pinterest.ca


BRAISED MOROCCAN-STYLE BABY LAMB SHANKS RECIPE | EAT YOUR ...
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


MARTHA'S VINEYARD
Sprinkle the lamb shanks with Moroccan seasoning; saute over medium heat for about 6-8 minutes, turning to sear all sides. Add to the Dutch oven or pan with the chopped vegetables. In the same skillet, deglaze with the red wine. Simmer for 2 minutes and add the chicken bringing to a boil. Reduce heat and simmer for 5 minutes.
From mvwines.com


MOROCCAN LAMB SHANKS · CHEF NOT REQUIRED...
2020-05-25 Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks well all over and then remove to a plate. Carefully drain most of the remaining oil from the pot. Add onions to the same pot. Fry onions …
From chefnotrequired.com


LISA FAULKNER'S MOROCCAN LAMB SHANKS | DINNER RECIPES ...
2011-11-10 Preheat oven to 150ºC, gas mark 3. Trim any excess fat off the lamb shanks. Heat the olive oil in a large oven proof casserole pan and brown the lamb shanks. Take out and add the spices and onion to the same oil and fry for 3-4 mins. Put the lamb shanks back in the pan and add the tinned tomatoes, stock and enough water to cover. Season to taste.
From goodto.com


ENJOY THIS MOROCCAN STYLE LAMB SHANKS RECIPE | EASY ...
Cover tightly and bake at 350°F until the meat is tender, 1 1/2 - 2 hours. Drain off the fat. Combine the water, prunes, apricots, honey, cinnamon, allspice, cloves, lemon juice, lemon peel and salt. Bring to a boil and simmer for 5 minutes. Pour the fruit mixture over and around the lamb shanks.
From cookingnook.com


MOROCCAN BRAISED LAMB SHANKS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Moroccan Braised Lamb Shanks are provided here for you to discover and enjoy ... Easy Braised Lamb Shanks Dessert Recipes. Custard Filled Desserts Easy Pastry Dessert Recipes Peanut Butter Oreo Dessert Recipe Black Sticky Rice Mango Dessert Recipes For Decadent Desserts Healthy Dessert Recipes With Dates Rice …
From recipeshappy.com


LAMB CHOPS AND POTATO CURRY
2022-05-12 Moroccan-Style Honey-Braised Lamb Shanks. While bacon cooks, season lamb meat with salt, pepper and flour. Add onion, potato, star anise, cinnamon and lamb. Radishes. 42,201 suggested recipes. 4 cloves. Cook over moderately high heat until reduced to about ⅓ cup. Rinse green beans and add to potatoes when 18 minutes of cooking time remains. Brown …
From solar-heart.com


Related Search