MOROCCAN STYLE BRAISED LAMB SHANKS
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
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
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
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 LAMB SHANKS
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.
MOROCCAN-STYLE BRAISED BABY LAMB SHANKS
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
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 HAROSETH-BRAISED LAMB SHANKS
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
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.
SLOW COOKED MOROCCAN LAMB SHANKS
I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
- Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
- Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
- Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
- About 10 Min's before the end of cooking, add apricots, stir to combine.
- Remove shanks and cover with foil to keep warm.
- Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
- I served ours over couscous and poured the sauce around the dish.
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- 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.
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