BRAISED MOROCCAN LAMB SHANKS WITH POMEGRANATE
Oven Braised Lamb Shanks with Pomegranate - a festive, Moroccan-inspired lamb recipe that is elegant and delicious! Succulent lamb shanks are roasted in the oven until tender and falling off the bone then drizzled with a flavorful pomegranate sauce. Serve over creamy soft polenta or cous cous with Sweet and spicy Moroccan Roasted carrots!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 2h15m
Yield 4
Number Of Ingredients 24
Steps:
- Let lamb come to room temp (unwrap on counter 20-30 mins) and season lamb generously with kosher salt.
- Heat oil in an extra large heavy bottomed Dutch oven. Working in batches, sear the lamb shanks on all sides over medium high (or medium) heat. Take your time here and do this well. Set the shanks aside. Drain the oil.
- Add the water to the same pan and bring to a simmer, scraping up any browned bits. Simmer 3-4 minutes. To the water, add onion, garlic, fennel, beet, orange peel, herbs and spices and salt to the pan and stir until vegetables soften, about 5 minutes. Add the wine, and gently simmer until alcohol cooks off, another 5 mintues. Add the pomegrantate juice, chicken stock and maple syrup, stir to combine. Bring to a simmer.
- nestle the lamb shanks down in the liquid,on their side, meaty side down, bring to a simmer on the stove, then cover well, and place in a 325 F for 1 1/2 - 2 1/2 hours or until meat is tender (internal temp 195-205F) Keep in mind that larger shanks will take longer to cook, smaller shanks, less time, so if in doubt, check at 1 1/2 hours- add more time if not tender. Basically, meat will get more tender as it braises, but you may need to add more broth or stock if using big shanks. So check liquid level.
- When shanks are tender, remove from pan, rest on a platter or baking dish in a warm spot like the stove top 20-30 minutes. While resting make the sauce.
- Make the sauce. Strain the braising liquid. If making ahead, you could let this cool in the fridge to allow more fat to separate (it will rise and harden) or skim off warm fat with a ladle. Place 1 1/2 cups, skimmed braising liquid in a small sauce pan and simmer, reducing just until it tastes flavorful. It really doesn't need to reduce until "thickened" (see notes) which may result in flavors getting too salty or condensed. Add a little splash of vinegar. Season it with salt and pepper. Sometimes I'll add a little squeeze of orange juice. Up to you.
- the lamb shanks on a platter, spoon the flavorful sauce over top, garnish with fresh pomegrante seeds and a few sprigs of rosemary.
- the lamb shank over the polenta or couscous, spoon the flavorful sauce overtop. Garnish with fresh pomegrate seeds. Fresh parsley is nice here or a sprig of rosemary, something green. ????
Nutrition Facts : ServingSize 1 lamb shank ( 8 ounces cooked meat) with sauce, Calories 571 calories, Sugar 17.6 g, Sodium 456.4 mg, Fat 26.7 g, SaturatedFat 9.8 g, TransFat 0 g, Carbohydrate 25.2 g, Fiber 2.9 g, Protein 54.7 g, Cholesterol 178.5 mg
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 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.
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
More about "braised moroccan style baby lamb shanks recipes"
MOROCCAN BRAISED LAMB SHANKS RECIPE - GIRLCARNIVORE …
From girlcarnivore.com
4.8/5 (6)Total Time 2 hrsCategory Main CourseCalories 478 per serving
- 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.
MOROCCAN STYLE BRAISED LAMB SHANKS - DEMAND AFRICA
From demandafrica.com
Cuisine African, MoroccanPublished Jul 25, 2017Category Main Course
- Add the shanks to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
- 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.
- Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes.
EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
MOROCCAN DINNER: MOROCCAN BRAISED LAMB SHANKS - LA …
From lacrema.com
MOROCCAN LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD …
From allrecipes.com
BRAISED MOROCCAN-STYLE BABY LAMB SHANKS - FOOD
From sbs.com.au
3.8/5 (16)Servings 4Cuisine MoroccanCategory Dinner
BRAISED MOROCCAN-STYLE BABY LAMB SHANKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED LAMB SHANKS | SAVEUR
From saveur.com
MOROCCAN BRAISED LAMB SHANKS | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
L'HAM M'HAMMAR - MOROCCAN BRAISED AND ROASTED LAMB RECIPE
From tasteofmaroc.com
BEST BRAISED LAMB SHANKS RECIPE - HOW TO MAKE BRAISED LAMB …
From delish.com
MOROCCAN LAMB SHANKS WITH POMEGRANATE RECIPE | BON APPéTIT
From bonappetit.com
EASY BRAISED MOROCCAN LAMB SHANKS - RECIPE WINNERS
From recipewinners.com
MOROCCAN-STYLE HONEY-BRAISED LAMB SHANKS RECIPE
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love