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Braised Moroccan Style Lamb Shanks

Here's how you make Braised Moroccan Style Lamb Shanks
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  • Servings: 4-6
  • Prep: 20m
  • Cook: 2.15h
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 4 to 4 1/2 pounds lamb shanks (4, 18 - 20 ounces each)
  • 8 tablespoons olive oil (pure and good quality)
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 onion, minced (1 - 1 1/2 cups)
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon saffron, crumbled (if you don't have it, substitute with the same amount of smoked paprika)
  • 1/4 teaspoon ground cinnamon
  • Ginger root (1-inch piece, minced, 1 tablespoon)
  • 10 garlic cloves, peeled (large cloves)
  • 1/2 cup raisins, seedless (dark)
  • 1/2 pound pitted dates (1 1/2 cups)
  • 1/2 pound dried figs (dark figs, with hard stems removed, 1 1/3 cups)
  • 1 tablespoon harissa
  • 5 cups water
  • 1 cup freshly squeezed orange juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 350-degrees Fahrenheit.

  • Step 2: 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.

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: Bring to a boil, cover the pan with a lid or with aluminum foil, and carefully place it in the oven.

  • Step 6: 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.)

  • Step 7: Carefully remove the pan from the oven and serve with couscous on the side.

We hope you enjoy this recipe!

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