MOROCCAN LAMB SHANKS
Melt-in-the-mouth lamb, slow-cooked with all those fantastically aromatic flavours of North Africa, and a sweet hit from the addition of apricots. Not quite right? These curried lamb shanks are similar.
Provided by delicious. magazine
Categories Lamb shank recipes
Time 2h50m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C/fan140°C/gas 3. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. 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. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.
- Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the lamb is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.
Nutrition Facts : Calories 826kcals, Fat 41.2g (15g saturated), Protein 91.6g, Carbohydrate 31.4g (28.7g sugar)
MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- 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 batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
MOROCCAN LAMB SHANKS RECIPE
If you love tender, fall-off-the-bone lamb, then you'll want to try this Moroccan lamb shanks recipe.
Provided by Ting Dalton,Tasting Table Staff
Categories main course
Time 3h
Number Of Ingredients 17
Steps:
- Preheat the oven to 280 F.
- Combine the onion, garlic, ginger, cumin, coriander, paprika, and 1 teaspoon salt in a food processor (or use a mortar and pestle) to make a paste.
- Heat the oil in a Dutch oven or ovenproof skillet.
- Add the lamb shanks to the pan and brown them all over.
- Remove the lamb shanks from the pan and set them aside.
- Reduce the heat to medium, then add the onion/spice mixture to the pan and cook for about 5 minutes.
- Mix in the harissa paste.
- Add the broth and canned tomatoes to the pan and stir well.
- Add the cinnamon stick and lamb shanks to the pan, making sure the latter is submerged in the liquid.
- Cover the pan and bake in the oven for 1 ½ hours.
- Add the honey, carrots, and chickpeas to the pan, turning the lamb shanks as you do so.
- Cook the lamb, uncovered, for another 40 minutes, until the meat is falling off the bone.
- Squeeze the lemon and pour the juice over the top of the cooked lamb.
- Garnish with cilantro if desired.
Nutrition Facts : Calories 1203 calories, Carbohydrate 41 g carbohydrates, Cholesterol 301 mg cholesterol, Fat 72 g fat, Fiber 11 g fiber, Protein 95 g protein, SaturatedFat 30 g saturated fat, ServingSize 0 g, Sodium 1393 mg, Sugar 14 g, TransFat 0 g
MOROCCAN LAMB SHANKS WITH DRIED FRUITS
Steps:
- Combine first 8 ingredients in large bowl and coat meat with this mixture; can be marinated several hours or overnight, or proceed immediately with cooking. Preheat oven to 350. Heat additional 2 tbsp olive oil in large Dutch oven or roasting pan over medium heat and brown the lamb shanks on all sides, two at a time (takes about 8 minutes per batch), and then remove to platter. Add onions and carrots to pot and cook over medium heat, stirring often, until onions are nicely browned, about 10 minutes. Add the wine, scraping up any browned bits, then add beef broth and lemon peel. Bring to simmer, put lamb shanks back in the pot in one layer, spooning the sauce & vegetables over them. Cover tightly and bake for 90 minutes, opening the oven a couple of times to turn the lamb and admire your progress. Add chopped ginger, dried fruits, lemon juice and honey and bake another 30 minutes. Remove meat and fruits to deep serving dish. Reduce sauce over high heat about 5 minutes until it turns a rich glossy brown. Pour sauce over lamb and serve, or cool and refrigerate overnight to be reheated next day.
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES
Couscous goes well with the North African flavours of this dish
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 19
Steps:
- Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
- Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
- Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
Nutrition Facts : Calories 653 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 0.47 milligram of sodium
BRAISED LAMB SHANKS WITH DRIED FRUITS
Steps:
- Make marinade:
- In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
- Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
- Preheat oven to 325°F.
- Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.
- Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.
- While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.
- Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
- Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.
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