Best Moroccan Style Lamb Shanks With Potatoes And Peas Recipes

Moroccan-Style Lamb Shanks with Potatoes and Peas image

Number Of Ingredients 12

2 teaspoons olive oil
1 small onion, chopped
1 fat garlic clove, peeled and slivered
1 slice fresh ginger, about the size of a 25-cent piece
1/8 teaspoon saffron threads
2 lamb shanks
Salt and freshly ground pepper
3 or 4 small new potatoes
1/2 cup fresh peas or frozen, defrosted
2 strips Preserved Lemon (page 241), pulp scraped off and peel julienned
3 or 4 green olives, pitted and quartered
About 1 tablespoon chopped fresh parsley and cilantro, if you have it

Steps:

Heat the oil in a small heavy pot or skillet, and stir in the onion, garlic, ginger, and saffron; then lay in the lamb shanks. Cook for about 5 minutes over low heat, stirring frequently and turning the shanks over. Pour in enough water to cover, and sprinkle with about 1/2 teaspoon salt and several grindings of pepper. Cover, and continue to cook over low heat for 1 1/2-2 hours, until the shanks are very tender; check the level of liquid, and add more water if necessary so that it just covers the shanks. Add the potatoes, and simmer for 20 minutes; then add the peas, preserved lemon, and olives, and cook another 4 or 5 minutes. Fish out one of the shanks and the potatoes, and place on a warm plate; then, with a fine-mesh scoop, pick up all the peas and seasonings and scatter them over the meat. Pour on some of the cooking sauce (you'll only use about half of it), and sprinkle the parsley and cilantro on top.
Variations
I've used lima beans instead of peas, as well as a handful of fava beans, when I have them in the garden; both take a little longer to cook than the peas, so allow for that. If you don't have preserved lemon, either store-bought or homemade, use a couple of slivers of fresh lemon peel, ﬁnely julienned. And don't worry if you don't have fresh cilantro-parsley alone is ﬁne. Be sure to save the rest of the cooking sauce.

Moroccan Lamb Shanks image

Provided by The Flying Chef

Categories Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 lamb shanks or 8 french trimmed lamb shanks
olive oil
2 medium brown onions, chopped coarsely
3 garlic cloves, crushed
2 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground coriander
1 cup dry red wine
4 cups chicken stock
3 tablespoons honey
2 kumara, about 500g, chopped coarsely (sweet potato)
1 -2 tablespoon cornflour, depending on how thick you want the sauce

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.

Lamb Tagine With Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana) image

Provided by Anissa Helou

Yield 4-6 servings

Number Of Ingredients 15

4 lamb shanks (3 pounds 5 ounces/1.5 kg total)
2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges
2 cloves garlic, finely chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
Good pinch of saffron threads
Sea salt
1/4 cup (60 ml) extra-virgin olive oil
1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium
9 ounces (250 g) fresh or thawed frozen petits pois (see Note)
Moroccan bread, for serving

Steps:

Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.