Moroccan Braised Lamb Shanks Recipes

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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 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.

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 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.

SLOW COOKED MOROCCAN LAMB SHANKS



Slow Cooked Moroccan Lamb Shanks image

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

4 lamb shanks
2 tablespoons olive oil, divided use
1 onion, chopped finely
5 garlic cloves, crushed
1 tablespoon cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon grated fresh ginger
1/2 cup white wine
4 cups water
4 teaspoons instant chicken bouillon granules
1 tablespoon tomato paste
4 tablespoons honey
2 tablespoons hot mango chutney
10 dried apricots, chopped finely
1 1/2 tablespoons cornflour

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.
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From ireland-guide.com


BRAISED MOROCCAN-STYLE BABY LAMB SHANKS RECIPE - FOOD
Remove tin from 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. Remove lamb from ...
From sbs.com.au


MOROCCAN HAROSETH-BRAISED LAMB SHANKS - EATING MY EMPIRE
Step 2. Preheat oven to 450 degrees. Step 3. 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.
From eatingmyempire.com


MOROCCAN BRAISED LAMB SHANKS - CRUMB: A FOOD BLOG
2009-04-28 Stir in stock, water, tomato paste, harissa, preserved lemon, cinnamon stick and saffron, as well as the browned lamb shanks. Bring to a boil and then reduce to low; simmer, covered, for 30 minutes. After half an hour, uncover the pot and turn over the lamb shanks. Continue simmering, uncovered, for 90 minutes or until lamb shanks are tender.
From crumbblog.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


MOROCCAN INSPIRED BRAISED LAMB SHANKS - BELL WINE CELLARS
Season lamb shanks with salt and black pepper. Roast in a 450° oven until golden brown, about 30-40 minutes. Roast in a 450° oven until golden brown, about 30-40 minutes. Chop the onions, carrots and fennel and sauté in 1/4 cup olive oil until onions have softened, then add the rest of the ingredients and cook for 5 minutes.
From bellwine.com


RECIPE: MOROCCAN LAMB SHANKS - CAMPFIRE
Dust lamb shanks in Moroccan Seasoning, keeping 2 tbls aside. Fry off lamb shanks in the camp oven, rotating until brown on all sides. Remove and leave to rest. Deglaze oven with splash of chicken stock then fry off diced onion until translucent. Add tomatoes, garlic, rosemary, harissa Paste and reserved Moroccan Seasoning. Mix well.
From campfirecook.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


MOROCCAN LAMB RECIPES - THERESCIPES.INFO
Moroccan Lamb Tagine Recipe | Ina Garten | Food Network trend www.foodnetwork.com. Directions Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In... See more result ›› See also : Traditional Lamb Tagine Recipes , Moroccan Chicken …
From therecipes.info


MOROCCAN BRAISED SCOTCH LAMB SHANKS - SCOTCH KITCHEN
Take the lamb out of the oven, pour the mixture over the lamb shanks and put back in the oven to cook for 55 mins, or cook in the slow cooker on low for 6 hours, or high for 3 hours 7 Baste the shanks halfway through the cooking time
From makeitscotch.com


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