Disneys Epcot World Showcase Moroccan Roast Lamb Shank Meshoui Recipes

DISNEY'S EPCOT WORLD SHOWCASE MOROCCAN ROAST LAMB SHANK MESHOUI

Steps:

• Preheat oven to 350F degrees.
• Sprinkle lamb with salt and black pepper. In a large skillet over medium heat, cook lamb in olive oil until brown on all sides. Transfer to a rectangular baking pan with 2 to 3 inch high sides. Set aside.
• In the same skillet over medium heat, add 1 tablespoon olive oil, 3 tablespoons butter, onion, celery, carrots, bell pepper, and garlic. Brown vegetables in olive oil and butter, stirring occasionally. Stir in tomatoes including liquid, turmeric, paprika, cumin, ginger, saffron, salt, one lemon quarter, brown sugar, and water. Bring to a boil. Pour tomato mixture over browned lamb in baking pan.
• Wrap pan tightly with aluminum foil. Bake at 350F for 4 hours or until tender.
• Remove foil. Add zucchini, parsley, and cilantro and additional water if needed. Increase oven temperature to 400F degrees. Recover with aluminum foil. Bake for 45 minutes longer or until zucchini is tender.
• Remove lemon quarter and serve.
• OPTIONAL FINAL STEP: The final step that Restaurant Marrakesh performs before serving is removing the lamb and zucchini from the pan. Then, transfer leftover sauce and vegetables back to the skillet that was used to brown the lamb. Bring to a boil, and simmer the sauce until reduced a little on the stovetop. Then, strain the sauce, discard the vegetables, and serve sauce over the lamb and zucchini. I do not perform this final step because I like eating the onion, celery, carrot, and red bell pepper which have absorbed the flavorful spices.
• Restaurant Marrakesh serves their Roast Lamb Meshoui with a side of Roasted Eggplant Purée, but I like mine over jasmine rice. Note: Restaurant Marrakesh serves two different roast lamb dishes. This is NOT their Couscous with Lamb Shank.

MOROCCAN LAMB SHANK WITH COUSCOUS

Steps:

• Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.
• Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.
• Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
• After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry.
• After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.
• Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.
• Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don't forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.

BRAISED LAMB SHANKS WITH LEEKS

Steps:

• Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
• Slice garlic cloved thinly.
• Trim lamb shanks of all fat and be sure to remove the "silverskin".
• Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• When oil is hot but not smoking, brown meat very well on all sides, set aside.
• Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• Return shanks to pan, season with s+p and srinkle rosemary over all.
• Add wine and bring to a simmer.
• Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.

MOROCCAN-STYLE BRAISED BABY LAMB SHANKS

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.

LAMB SHANKS IN CRANBERRY SAUCE

Steps:

• Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
• Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
• Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
• Serve with mashed potatoes and green beans.

SLOW COOKED LAMB SHANKS IN RED WINE

Steps:

• Preheat oven to 325 F degrees.
• Season the lamb shanks with salt and pepper.
• In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
• In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
• Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
• Pour the wine mixture over the lamb shanks; top up with water if needed.
• Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
• Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
• Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
• Serve up on individual plates and enjoy.