Moroccan Braised Lamb Shanks Food

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MOROCCAN BRAISED LAMB SHANKS



Moroccan Braised Lamb Shanks image

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

3 tablespoons olive oil
1 onion, sliced crosswise
1 red chile, preferably Holland hot or red Thai chile, chopped
2 cloves garlic, very finely chopped
1 piece ginger (3 inches), peeled and very finely chopped
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 cinnamon sticks
3 star anise
2 pinches saffron
Coarse salt and freshly ground black pepper
3 cups Brown Chicken Stock, homemade or store-bought
2 cans (16 ounces each) whole peeled tomatoes
8 dried apricots, sliced
20 green and black olives, such as Moroccan or Alphonso and Cerignola
4 lamb shanks
Mint Yogurt

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 STYLE BRAISED LAMB SHANKS



Moroccan Style Braised Lamb Shanks image

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

1⁄4 cup extra-virgin olive oil
4 meaty lamb shanks ((about 1 1⁄4 pounds each))
Salt and freshly ground pepper
1 large onion (finely chopped)
2 carrots (finely chopped)
2 large garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons tomato paste
1 teaspoon harissa or another chili paste
1 cup dry red wine
1 28-ounce can whole peeled tomatoes (drained and coarsely chopped)
2 cups chicken stock or canned low-sodium broth
1⁄4 cup slivered almonds (chopped)
2 tablespoons finely chopped mint
2 tablespoons chopped cilantro
2 tablespoons unsalted butter
1 large shallot (minced)
1 10-ounce box instant couscous
1 cup water
1/4 cup dried currants

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 LAMB TAGINE



Moroccan Lamb Tagine image

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Time 3h45m

Yield 6 servings

Number Of Ingredients 19

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

Steps:

  • Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.

Provided by Anne Burrell

Categories     main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
  • Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
  • Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
  • Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
  • Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
  • Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
  • Call yourself a superstar!!!
  • In a small bowl, combine all ingredients and set aside until ready to use.

LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES



Lamb shanks with chickpeas & Moroccan spices image

Couscous goes well with the North African flavours of this dish

Provided by Good Food team

Categories     Dinner, Main course

Time 4h

Number Of Ingredients 19

175g dried chickpeas
2 tbsp olive oil
4 lamb shanks (medium)
2 medium onions , chopped
2 tsp finely chooped fresh root ginger
3 garlic cloves , finely chopped
2 fresh green chillies , seeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp paprika
2 large tomatoes , peeled, seeded and chopped
pinch of saffron strands
2cm/0.25in piece of cinnamon stick
450g carrots , cut into thick slices
140g ready-to-eat dried apricots
1 tsp clear honey
50g blanched almonds , fried in butter until browned
chopped fresh coriander

Steps:

  • Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
  • Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
  • Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
  • Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

Nutrition Facts : Calories 653 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 0.47 milligram of sodium

LAMB SHANK TAGINE WITH DATES



Lamb Shank Tagine With Dates image

For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.

Provided by David Tanis

Categories     dinner, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 large lamb shanks, about 4 1/2 pounds
Salt and pepper
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons butter
1 large onion, sliced, about 2 cups
Small pinch saffron
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
2 teaspoons dried ginger
1/2 cup chopped dates of any kind, plus 24 whole Medjool dates
1/2 cup golden raisins, soaked in hot water to soften for 30 minutes and drained
1/2 cup pomegranate seeds
Cilantro sprigs, for garnish

Steps:

  • Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
  • In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
  • Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
  • Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 19 grams, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 991 milligrams, Sugar 23 grams, TransFat 0 grams

MOROCCAN HAROSETH-BRAISED LAMB SHANKS



Moroccan Haroseth-Braised Lamb Shanks image

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

4 (1 1/4- to 1 1/2-pound) lamb shanks
Moroccan Haroseth Marinade
2 carrots, chopped
1 large white onion, chopped
2 ribs celery, chopped
1/2 bulb fennel, trimmed and chopped
3 cloves garlic
2 slices ginger, smashed
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 cup white wine
1 tablespoon tomato paste
3 cups Basic Chicken Stock
6 dried apricots
6 dried figs
6 dried Medjool dates
4 prunes
1/2 cup currants or raisins
1/4 cup slivered almonds
1/4 cup toasted walnuts
1/4 cup toasted pistachios
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/8 teaspoon crushed red-pepper flakes
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
2 sprigs fresh cilantro
2 bay leaves

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.

LAMB SHANKS WITH APRICOTS AND CHICKPEAS



Lamb Shanks With Apricots and Chickpeas image

This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).

Provided by David Tanis

Categories     meat, tagine, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 13

About 4 to 5 pounds lamb shanks (4 total)
Salt and pepper
1/4 cup olive oil
1 large onion, diced (about 1 1/2 cups)
1 1/2 teaspoons grated garlic (from 1 large clove)
1 dried bay leaf
Large pinch of saffron
3 tablespoons tomato paste
1 tablespoon sweet paprika
1/2 pound dried apricots (1 generous cup)
1 pound parsnips, peeled and cut into 2-inch chunks (slice any larger end pieces in half lengthwise)
1 (14-ounce) can chickpeas, drained (1 1/2 cups)
1/2 cup roughly chopped cilantro leaves and tender stems

Steps:

  • Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
  • Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
  • Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
  • When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
  • To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.

MOROCCAN-STYLE BRAISED BABY LAMB SHANKS



Moroccan-Style Braised Baby Lamb Shanks image

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

8 small lamb shanks, about 4 pound in total (2kg)
1/4 teaspoon sea salt
cracked white pepper
olive oil, to brush roasting tin
3 vine-ripened tomatoes, roughly chopped
6 potatoes, peeled and cut into wedges
2 medium carrots, peeled and cut into wedges
5 spring onions, trimmed and cut into quarters
4 fresh dates, halved
4 fresh apricots, halved
6 bay leaves
3 cups chicken stock
2 limes, juice of
1 tablespoon asian fish sauce
4 saffron strands
2 teaspoons boiling water
3 teaspoons fennel seeds
2 whole star anise
10 green cardamom pods
1/2 teaspoon cumin seed
1/2 cinnamon stick
1/2 teaspoon szechuan peppercorns
2 large red chilies, deseeded and roughly chopped
8 garlic cloves, crushed
2 1/2 inches knob fresh gingerroot, sliced
1 ounce cilantro stems, and roots finely sliced (use extra stems and some leaves if you can't obtain cilantro roots)
1 ounce fresh turmeric, root finely sliced (OR 1 teaspoon ground turmeric powder)
3 ounces galangal, roughly chopped (optional)
1 -2 teaspoon sea salt
1 teaspoon white peppercorns
5 ounces shallots, finely sliced
1/4 teaspoon sweet paprika
8 ounces extra virgin olive oil
1 1/2 ounces palm sugar (or dark brown sugar)
2 ounces asian fish sauce

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

SLOW COOKED MOROCCAN LAMB SHANKS



Slow Cooked Moroccan Lamb Shanks image

I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 lamb shanks
2 tablespoons olive oil, divided use
1 onion, chopped finely
5 garlic cloves, crushed
1 tablespoon cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon grated fresh ginger
1/2 cup white wine
4 cups water
4 teaspoons instant chicken bouillon granules
1 tablespoon tomato paste
4 tablespoons honey
2 tablespoons hot mango chutney
10 dried apricots, chopped finely
1 1/2 tablespoons cornflour

Steps:

  • Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
  • Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
  • Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
  • Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
  • About 10 Min's before the end of cooking, add apricots, stir to combine.
  • Remove shanks and cover with foil to keep warm.
  • Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
  • I served ours over couscous and poured the sauce around the dish.

MOROCCAN LAMB SHANKS



Moroccan Lamb Shanks image

The definition of a one pot wonder!

Provided by HelenHassan

Time 4h25m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 150 degrees.
  • Heat the oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned, Transfer lamb t a plate and set aside,
  • In remaining oil on medium-high heat add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil, Cook for 2-3 minutes or until wine mixture is reduced by half. Stir through apricots, dates, chick peas, tomatoes and stock, and bring to the boil, Return lamb to the casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until meat begins to flake away from the bone.
  • Increase oven temperature to 200 degrees and cook, uncovered, for 30-40 minutes or until the sauce has reduced and thickened.
  • Meanwhile, using the heel of your hand, squash olives and discard pits.
  • Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.

More about "moroccan braised lamb shanks food"

MOROCCAN-STYLE LAMB SHANKS RECIPE - THE 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.


SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
Instructions. Pre-heat the oven to 160ºC/320ºF. Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant.
From simply-delicious-food.com


MOROCCAN-STYLE HONEY-BRAISED LAMB SHANKS RECIPE – TOTAL ...
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and golden raisins in this centuries-old Moroccan dish. Yield: serves 4. Ingredients. ¼ cups olive oil 3 tbsp. unsalted butter 4 lamb shanks, frenched, if desired Kosher salt and freshly ground black pepper, to taste 1 large white onion, finely chopped 1 cup golden raisins
From totalhealthdesign.com


BEST BRAISED LAMB SHANKS RECIPE - HOW TO MAKE ... - DELISH
Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until …
From delish.com


MOROCCAN BRAISED AND ROASTED LAMB RECIPE - TASTE OF …
Instructions. Combine the spice rub ingredients in a bowl or with pestle and mortar. Rub the mixture over the meat and massage it thoroughly. Cover and leave in the fridge for at least 6 hours or overnight. When ready to cook, transfer the meat to a heavy-bottomed, deep pot or pressure cooker.
From tasteofmaroc.com


BARBECUE-BRAISED MOROCCAN LAMB SHANKS WITH HONEY-MINT GLAZE
Stir in 4 cups water and 1 tsp. salt. Nestle the lamb shanks into the pot in a single layer. Set the pot on the grill over the cool zone. Cover the pot and close the grill lid. After 1 hour, add the carrots, turnips, and chickpeas. Cover the pot and the grill, and braise until the lamb shanks and vegetables are fork-tender, an additional 1/2 to ...
From bigoven.com


MOROCCAN HAROSETH-BRAISED LAMB SHANKS - EATING MY EMPIRE
Step 2. Preheat oven to 450 degrees. Step 3. 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.
From eatingmyempire.com


MOROCCAN LAMB SHANKS WITH POMEGRANATE RECIPE - BON APPéTIT
Heat oil in a large heavy braising dish or Dutch oven over medium. Add shanks and cook until browned on all sides, 10–12 minutes. Transfer shanks to a platter or baking dish; add onion, carrots ...
From bonappetit.com


MOROCCAN BRAISED LAMB SHANKS - CRUMB: A FOOD BLOG
Moroccan Spiced Lamb Shanks 4 lamb shanks, ~¾ lb each 2 tbsp olive oil 1 medium-sized red onion, thinly sliced 2 cloves garlic, minced 2 tsp each paprika, cumin and coriander 1 tsp ginger 4 cups beef or lamb stock 2 cups water ¼ cup tomato paste 1 tbsp harissa paste 1 preserved lemon, cut into wide strips 1 cinnamon stick Pinch saffron 20 ...
From crumbblog.com


BRAISED MOROCCAN-STYLE BABY LAMB SHANKS RECIPE | KYLIE ...
Season lamb shanks with salt and pepper and seal in a hot, oiled roasting tin on the stove top until lightly browned on all sides. Drain off any excess oil and drizzle prepared paste over lamb ...
From sbs.com.au


MOROCCAN DINNER: MOROCCAN BRAISED LAMB SHANKS - LA CREMA
Moroccan Dinner: Moroccan Braised Lamb Shanks. Rich stews and braises are one of my favorite things about North African cuisine. I often call my Moroccan-ish stews tagines, because that’s what they are inspired by. But the word tagine technically refers to the dish in which the stew is cooked. The cone shaped pot allows slow cooking over a low fire without too much …
From lacrema.com


ENJOY THIS MOROCCAN STYLE LAMB SHANKS RECIPE | EASY ...
Cover tightly and bake at 350°F until the meat is tender, 1 1/2 - 2 hours. Drain off the fat. Combine the water, prunes, apricots, honey, cinnamon, allspice, cloves, lemon juice, lemon peel and salt. Bring to a boil and simmer for 5 minutes. Pour the fruit mixture over and around the lamb shanks.
From cookingnook.com


MOROCCAN BRAISED LAMB SHANKS | MCCORMICK FOR CHEFS®
Moroccan Braised Lamb Shanks. Share this on: it's a test. Recipe Details. A fragrant, aromatic meal, these lamb shanks are seasoned with authentic Moroccan spices and slow cooked in the oven until fall-off-the-bone tender. This recipe features our new Global Blends Moroccan Seasoning. Prep. Set oven to 325°F. Mix flour and first amount of Moroccan seasoning in …
From mccormickforchefs.com


BRAISED MOROCCAN LAMB SHANKS | NEWS - SPECIALTY FOOD
Lamb shanks braised in strong coffee with beef stock, ras al hanout, the Moroccan spice mixture, sliced orange and honey, become succulent and fall-off-the-bone tender. The beans’ earthy, toasty, bitter notes are like a spice that marries with other ingredients to enrich the final taste. Serve with couscous with pine nuts and currants or pilaf. Like many …
From specialtyfood.com


EASY BRAISED MOROCCAN LAMB SHANKS - RECIPE WINNERS
Braised Moroccan lamb shanks is a comforting, spicy and flavoursome braise that makes for perfect comfort food. This is exactly the type of dish you want when the weather turns cold and something hearty, and warming is called for.
From recipewinners.com


MOROCCAN STYLE BRAISED LAMB SHANKS - BORD BIA
Recipes; Lamb Recipes; Moroccan Style Braised Lamb Shanks; Bookmark Recipe Moroccan Style Braised Lamb Shanks For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits. 4 people. 2 …
From bordbia.ie


MOROCCAN-STYLE LAMB SHANKS RECIPE | MYRECIPES
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.
From myrecipes.com


BRAISED MOROCCAN-SPICED LAMB SHANKS WITH HERB SALAD ...
How to Make Braised Lamb Shanks. Heat oven. Preheat oven to 325ºF (170ºC). Heat a large heavy-bottomed Dutch oven or saucepan over medium-high heat, add the olive oil and heat through. Season the lamb and sear. Season the shanks with salt and pepper then working 2 at a time, brown the shanks on all sides.
From cookingwithcocktailrings.com


MOROCCAN BRAISED LAMB SHANKS WITH ... - FEASTING AT HOME
See recipe. Nestle the lamb, meaty side down, into the braising liquid. BRING to a simmer on the stove. Cover tightly. Roast in a warm oven (275-325F) until tender. This can take 1 1/2 hours to 3 hours, depending on size of the lamb …
From feastingathome.com


BRAISED MOROCCAN LAMB SHANKS RECIPE - FOOD NEWS
Sprinkle the lamb shanks with Moroccan seasoning; saute over medium heat for about 6-8 minutes, turning to sear all sides. Add to the Dutch oven or pan with the chopped vegetables. In the same skillet, deglaze with the red wine. Simmer for 2 minutes and add the chicken bringing to a boil. Reduce heat and simmer for 5 minutes. 32 ounces beef or lamb stock Mint and Meyer …
From foodnewsnews.com


BRAISED MOROCCAN LAMB SHANKS RECIPE - GIRLCARNIVORE KITA ...
Instructions. Preheat oven to 325 F. Pat the lamb dry and season liberally with salt. 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. Reduce heat to medium. Add the onion and carrot to the Dutch oven and a saute 3 minutes.
From girlcarnivore.com


MOROCCAN BRAISED LAMB SHANKS | MCCORMICK GOURMET
604. Lamb shanks are seasoned with aromatic Moroccan spices then slow cooked in the oven until fall-off-the-bone-tender. Serve with couscous to soak up all the wonderful sauce. 1 Preheat oven to 350°F. Mix flour and 1 teaspoon of the Seasoning in shallow dish. Coat lamb shanks evenly with flour mixture. Reserve remaining flour mixture.
From mccormick.com


MOROCCAN BRAISED LAMB SHANKS RECIPES
Recipes; Lamb Recipes; Moroccan Style Braised Lamb Shanks; Bookmark Recipe Moroccan Style Braised Lamb Shanks For a more fragrant and pungent dish, the lamb can be covered in clingfilm … From bordbia.ie. Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add a little of the olive oil to …
From tfrecipes.com


MOROCCAN LAMB SHANKS WITH APRICOTS & PRESERVED LEMON · MY ...
Braised Moroccan lamb shanks are all about the spices. Cumin, coriander, cinnamon, cloves and saffron provide a beautiful balance of flavors. The preserved lemon adds brightness, apricots add sweetness and olives provide a briny bite. Ingredients. Scale 1x 2x 3x. 1 ½ lbs bone-in lamb shanks (about 2) 1 tsp cumin seeds; ½ tsp coriander seeds; Vegetable …
From mythreeseasons.com


MOROCCAN-STYLE HONEY-BRAISED LAMB SHANKS RECIPE - SAVEUR
Lamb shanks are braised for hours with a sweet sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at Mansouria in Paris. For a more aesthetic presentation, french-cut ...
From saveur.com


MOROCCAN BRAISED LAMB SHANKS | KITCHEN BASICS
Moroccan Braised Lamb Shanks. Add To Meal Planner; Save; Share; Print; Lamb shanks are seasoned with aromatic Moroccan spices then slow cooked in the oven until fall-off-the-bone-tender. Serve with couscous to soak up all the wonderful sauce. 20m. PREP TIME. 2hr 30m. COOK TIME. 604. CALORIES. 11. INGREDIENTS. Ingredients 4 Servings . 1/4 cup flour 3 …
From mccormick.com


MOROCCAN LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
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.
From deliciousmagazine.co.uk


MOROCCAN LAMB SHANKS RECIPES
Moroccan Lamb Shanks Slow Cooked Lamb Recipe. 4 - 5. Serves. 20 mins. Prep Time. 4 hrs. Cook Time. Recipe author. Beef + Lamb New Zealand. Lamb shanks are a beloved Kiwi classic, and it’s not hard to see why. Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow cooked, it falls off the bone. I’ve put a …
From tfrecipes.com


BRAISED MOROCCAN LAMB SHANKS WITH FRENCH LENTILS | SEASONS ...
Posted in dinner for one, dinner for two, food, healthy, Recipe and tagged Bon Appetit, Bon Appetit Food Lover's Cleanse, braised lamb shanks, celery root, confetti lentils, dutch oven, FLC16, Food Lovers Cleanse 2016, French lentils, moroccan lamb shanks. Bookmark the permalink.
From seasonsofwine.wordpress.com


MOROCCAN LAMB SHANK TAGINE - LE CREUSET RECIPES
Add the garlic, cinnamon sticks and Moroccan spice rub and fry for 2-3 minutes. Return the lamb shanks to the dish and pour over the lamb stock. Add the chopped or pureed tomatoes along with the orange zest, dried apricots and roasted almonds. Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender.
From lecreuset.co.za


BRAISED LAMB SHANKS - SAVEUR
Add lamb shanks, arranging in a layer on top of onion mixture. Add enough water to cover meat about halfway (about 4 cups), then season with 3 tsp. salt and 1 tsp. pepper. Bring to a boil ...
From saveur.com


MOROCCAN BRAISED LAMB SHANK - THE KITCHY KITCHEN
I took my braising on a North African turn today, by adding a Moroccan style spice blend and ingredients like lamb and chickpeas. This is perfect cold whether cooking and is delicious served over a plate of fluffy couscous. Enjoy! INGREDIENTS. For 3-4. 3 lamb shanks. 1 1/2 cups yellow onion, chopped. 1 tablespoon cumin seeds, crushed
From thekitchykitchen.com


MOROCCAN BRAISED LAMB SHANKS | RECIPES | FEASTMAGAZINE.COM
Rub the lamb shanks with the spice mixture. Preheat a cast iron, enamel-coated pot over high heat. Add the oil and sear lamb shanks on all sides until caramelized. Transfer lamb to a plate and cover with foil. Reserve 2 Tbsp of fat in the pot. Reduce heat to medium-high, and add onions and carrot. Cook until tender. Add garlic, chile, tomato paste, quince paste and …
From feastmagazine.com


10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD ...
Lean lamb shanks are braised in a harissa-spiced tomato sauce with cumin seeds, garlic, sweet potatoes, and apricots until the lamb falls off the bone. Serve this tagine-style dish with couscous for a comforting meal for two, or double the recipe for a hungry family. Explore our collection of Lamb Shank Recipes.
From allrecipes.com


MOROCCAN BRAISED LAMB SHANK – REAL FOOD COACHING
Moroccan Braised Lamb Shank. Posted on September 27, 2017. September 27, 2017. by Sarah. RECIPE COMING SOON…. Save. Post navigation. Cookie Dough Bites (sugar-free!) →. ← Autumn Soup with Coconut & Walnut Crumble.
From realfoodcoaching.org


RECIPE - LAMB SHANKS BRAISED WITH CINNAMON AND HONEY
2 Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook lamb shanks for 10 to 12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate. 3 Reduce heat to medium and add onion to fat remaining in pot. Cook, stirring ...
From lcbo.com


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