Moroccan Lamb Shanks With Dried Fruits Recipes

MOROCCAN LAMB SHANKS RECIPE

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.

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.

MOROCCAN LAMB

Steps:

• In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
• Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
• Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

MOROCCAN LAMB SHANKS

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.

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.