Best Moroccan Braised Lamb Shanks Recipes

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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.

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 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

BRAISED MOROCCAN-STYLE BABY LAMB SHANKS



BRAISED MOROCCAN-STYLE BABY LAMB SHANKS image

Categories     Lamb

Yield 4 people

Number Of Ingredients 34

Paste
small pinch saffron threads
3 teaspoons fennel seeds
2 whole star anise
10 cardamom pods
1/2 teaspoon cumin seeds
1/2 cinnamon quill
1/2 teaspoon Sichuan peppercorns
2 large red chillies, deseeded and roughly chopped
8 garlic cloves, crushed
7 cm (3 in) knob ginger, sliced
3/4 cup finely sliced coriander stems and roots
30 g (1 oz) turmeric, finely sliced
75 g (21/2 oz) galangal, roughly chopped
2 teaspoons sea salt
1 teaspoon white peppercorns
1/3 cup finely sliced red shallots
1/4 teaspoon sweet paprika
1 cup extra virgin olive oil
1/4 cup firmly packed palm sugar
1/4 cup fish sauce
Lamb shanks
8 baby lamb shanks - about 2 kg (4 lb) in total
pinch sea salt and cracked white pepper
3 medium-sized vine-ripened tomatoes, roughly chopped
6 kipfler potatoes, peeled and cut into wedges
2 medium-sized carrots, peeled and cut into wedges
5 salad onions, trimmed and cut into quarters
4 fresh dates, halved
4 fresh apricots, halved
6 bay leaves
3 cups chicken stock
juice of 2 limes
1 tablespoon fish sauce

Steps:

  • First, make the paste. Combine saffron with 2 teaspoons of boiling water and set aside. Put fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and Sichuan peppercorns in a small frying pan and dry-roast over high heat for about 2 minutes, or until fragrant. Pound roasted spices with a pestle and mortar until cardamom is bruised. Discard cardamom husks and keep pounding until all the spices are finely ground. Set aside. Pound chillies, garlic, ginger, coriander, turmeric and galangal with the pestle and mortar until you have a coarse paste. Add salt and white peppercorns, and pound until peppercorns are lightly crushed. Add shallots, saffron water, paprika, reserved ground spices and oil, and mix well to combine. Put paste in a medium-sized frying pan and cook over high heat for about 5 minutes, or until fragrant. Reduce heat and simmer gently, stirring occasionally, for 15 minutes. Add palm sugar and fish sauce. Increase heat and simmer, stirring occasionally, for a further 2 minutes, or until mixture is slightly caramelised. Remove from stove and set aside. Meanwhile, preheat oven to 180°C (350°F). 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, combining over high heat to coat well and seal in flavours. Add tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine. Remove tin from 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. Remove lamb from oven and drizzle with lime juice and fish sauce before serving.

MOROCCAN BRAISED LAMB SHANKS



MOROCCAN BRAISED LAMB SHANKS image

Categories     Lamb     Braise     Dinner

Number Of Ingredients 23

6 lamb shanks
Course Salt
Ground black pepper
half cup olive oil
2 stalks celery chopped
1 medium carrot chopped
1 large onion chopped
2 tblspoons tomato paste
2 plum tomatoes chopped
half tablespoon marjorum
2 bay leaves
1 tblespoon green pepercorns
anchovey paste
3 whole heads garlic
2 cups white wine
one third cup vinegar
5 cups chicken broth
2 cups water
1 Tablespoon coriander
1 Tablespoon paprika
2 teaspoons Cumin
half teaspoon cayenne pepper
half teaspoon cinnamon

Steps:

  • Preheat oven to 325 detatch meat from bone 1 inch brown shanks in olive oil cook vegtables for 8 min add tomato paste cook 2 min add tomatos and cook 3 min add add marj, bay, peppercorns, anchovy & garlic and cook for 3 min Add white wine, vinigar and sugar and bring to boil add broth, water, corriander, paprika, cumin, cayenne and cinnamon boil Braise covered one hour continue braising three hours Strain liquid as sauce

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