MOROCCAN STYLE BRAISED LAMB SHANKS
Melt-in-your-mouth Moroccan Style Braised Lamb Shanks take you straight to the streets of Morocco in Northern Africa. Both slightly sweet and surely spicy, you'll fall in love with the aromatic flavors woven into each bite! Serve on basmati rice or couscous.
Provided by Demand Africa
Categories Main Course
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
- Season the shanks with salt and pepper.
- Add the shanks to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
- Transfer to a plate and wipe out the casserole.
- Heat the remaining 2 tablespoons of oil in the casserole.
- 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
- 1 minute.
- Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes.
- Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
- Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil.
- Nestle the lamb shanks in the liquid.
- Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone.
- Transfer the shanks to a platter and cover with foil. Leave the oven on.
- Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
- Strain the sauce into a bowl, pressing on the vegetables; skim any fat.
- Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
- Return the vegetables and lamb to the sauce and keep warm.
- In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
- Melt the butter in a medium saucepan.
- Add the shallot and cook over moderately high heat until softened, about 2 minutes.
- Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
- Add the remaining 1 cup of chicken stock, the water and 1⁄4 teaspoon of salt and bring to a boil.
- Remove from the heat and add the currants.
- Cover and let stand for 10 minutes.
- Fluff with a fork and stir in half of the herb-almond mixture.
- Mound the couscous in the center of a large platter.
- Arrange the lamb shanks around the couscous and spoon the sauce on top.
- Sprinkle with the remaining herb-almond mixture and serve.
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 LAMB SHANKS
This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn't have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat some olive oil in a pan, cook lamb until browned all over, drain.
- In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
- Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
- Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
- Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
- To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.
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
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.
More about "moroccan braised lamb shanks food"
BRAISED MOROCCAN LAMB SHANKS RECIPE - GIRLCARNIVORE …
From girlcarnivore.com
5/5 (5)
Total Time 2 hrs
Category Main Course
Calories 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 DINNER: MOROCCAN BRAISED LAMB SHANKS - LA …
From lacrema.com
Estimated Reading Time 4 mins
SLOW COOKER MOROCCAN LAMB SHANKS - HEALTHY …
From healthyseasonalrecipes.com
MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE
From feastingathome.com
BRAISED MOROCCAN-STYLE BABY LAMB SHANKS RECIPE - FOOD
From sbs.com.au
MOROCCAN LAMB SHANKS RECIPE - MUTTI
From mutti-parma.com
BARBECUE-BRAISED MOROCCAN LAMB SHANKS WITH HONEY …
From finecooking.com
ENJOY THIS MOROCCAN STYLE LAMB SHANKS RECIPE
From cookingnook.com
PERSIAN LAMB SHANKS | RECIPETIN EATS
From recipetineats.com
MOROCCAN BRAISED LAMB SHANK - THE KITCHY KITCHEN
From thekitchykitchen.com
MOROCCAN-STYLE LAMB SHANKS - FOOD & WINE
From foodandwine.com
5/5
Published 2013-12-07
Servings 4
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
- Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes.
- Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid.
- Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
- Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
- In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
- Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
- Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.
BRAISED LAMB SHANKS | SAVEUR
From saveur.com
MOROCCAN-STYLE LAMB SHANKS RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MOROCCAN STYLE BRAISED LAMB SHANKS - RTE.IE
From rte.ie
MOROCCAN LAMB SHANKS · CHEF NOT REQUIRED...
From chefnotrequired.com
MOROCCAN-STYLE HONEY-BRAISED LAMB SHANKS RECIPE - SAVEUR
From saveur.com
BRAISED MOROCCAN LAMB SHANKS | NEWS
From specialtyfood.com
EASY BRAISED MOROCCAN LAMB SHANKS - RECIPE WINNERS
From recipewinners.com
MOROCCAN HAROSETH-BRAISED LAMB SHANKS – FOOD WEBSITE
From eatingmyhomefood.com
RECIPE: MOROCCAN LAMB SHANKS - CAMPFIRE
From campfirecook.com
BRAISED MOROCCAN-SPICED LAMB SHANKS WITH HERB SALAD
From cookingwithcocktailrings.com
MOROCCAN BRAISED LAMB SHANK – REAL FOOD COACHING
From realfoodcoaching.org
MOROCCAN STYLE BRAISED LAMB SHANK - IRELAND-GUIDE.COM
From ireland-guide.com
MOROCCAN STYLE LAMB SHANK - RECIPE - STEFANO FAITA
From stefanofaita.com
MOROCCAN STYLE BRAISED LAMB SHANKS - BORD BIA
From bordbia.ie
MOROCCAN BRAISED SCOTCH LAMB SHANKS - MAKE IT SCOTCH
From makeitscotch.com
MOROCCAN BRAISED LAMB SHANKS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
WARMING MOROCCAN STYLE LAMB SHANKS | AUSTRALIAN LAMB
From australianlamb.com.au
AUTHENTIC MOROCCAN LAMB SHANK TAGINE (TANGIA)
From salimaskitchen.com
MOROCCAN LAMB SHANK TAGINE | MARX FOODS BLOG
From marxfood.com
MOROCCAN-STYLE LAMB SHANKS - NORTH AFRICAN RECIPES
From delish.com
MOROCCAN HAROSETH-BRAISED LAMB SHANKS - EATING MY EMPIRE
From eatingmyempire.com
MOROCCAN INSPIRED LAMB SHANKS - FOOD GYPSY
From foodgypsy.ca
MOROCCAN BRAISED LAMB SHANKS | MCCORMICK GOURMET
From mccormick.com
TOP 50 MOROCCAN LAMB SHANKS RECIPE-RECIPES
From hola2.heroinewarrior.com
MOROCCAN BRAISED LAMB SHANKS | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
MOROCCAN BRAISED LAMB SHANKS - MCCORMICK FOR CHEFS
From mccormickforchefs.com
MOROCCAN BRAISED AND ROASTED LAMB RECIPE - TASTE OF MAROC
From tasteofmaroc.com
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD WEATHER …
From allrecipes.com
MOROCCAN BRAISED LAMB SHANKS | KITCHEN BASICS
From mccormick.com
BRAISED MOROCCAN LAMB SHANK- COOKING AT HOME- LAMB SHANK …
From youtube.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