Braised Moroccan Style Lamb Shanks
July 05, 2019
Categories: Dinner, Main Dish, Lamb/Mutton, Fruit, Moroccan, Easter, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Roast, Stove Top, Gluten-Free, No Eggs, Make it from scratch, Spices more
"The complex taste of this dish is the natural result of the sweet and spicy flavorings typically used in Moroccan cooking. The broth obtained after 2 hours of slow cooking is extremely rich and aromatic. Source: Dinner at the Authentic Cafe Cookbook"
- Serving Size: 1 (971.1 g)
- Calories 2136.5
- Total Fat - 167.6 g
- Saturated Fat - 51.3 g
- Cholesterol - 336.1 mg
- Sodium - 374.9 mg
- Total Carbohydrate - 73 g
- Dietary Fiber - 9.3 g
- Sugars - 51.5 g
- Protein - 93.3 g
- Calcium - 186.8 mg
- Iron - 11.2 mg
- Vitamin C - 25.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Preheat the oven to 350-degrees Fahrenheit.
Rub the lamb shanks with the oil, then sprinkle with salt and pepper. Heat a large, oven-proof braising pan over high heat. Place the lamb shanks in the pan and cook, turning them with tongs, until brown on all sides, about 10 - 12 minutes. Reduce the heat to low and remove the lamb shanks to a plate.
Add the onion, cumin, saffron (if using), cinnamon, 2 teaspoons of salt, 1 teaspoon of black pepper, ginger, and the garlic to the pan and cook, stirring, for 2 minutes to release their flavors.
Place the lamb shanks back in the pan and surround them with the dried fruit. Add the harissa, water, and orange juice and stir the liquids to combine them evenly.
Bring to a boil, cover the pan with a lid or with aluminum foil, and carefully place it in the oven.
Bake the lamb until very tender, about 2 hours. (Check after 1 hour to verify that the lamb is at least three-quarters covered with liquid; if not, add water.)
Carefully remove the pan from the oven and serve with couscous on the side.
Tips & Variations
No special items needed.