LAMB SHANKS BRAISED WITH APRICOTS AND NORTH AFRICAN SPICES

Lamb Shanks Braised With Apricots and North African Spices image

Provided by Molly O'Neill

Categories dinner, weekday, one pot, main course

Time 3h30m

Yield Four servings

Number Of Ingredients 18

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Ingredients

1 small cinnamon stick
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon ground ginger
1 1/2 tablespoons black peppercorns
1/4 teaspoon cumin seeds
1/4 teaspoon cardamom pods
1/2 teaspoon coriander seeds
1 teaspoon fennel seeds
3 tablespoons olive oil
4 lamb shanks from young lamb (about 1 pound each), trimmed of excess fat
1 tablespoon kosher salt, plus more to taste
12 cloves garlic, peeled
4 small onions, peeled and diced
2 cups chicken broth, homemade or low-sodium canned
20 dried apricots
1 tablespoon chopped fresh thyme
Freshly ground pepper to taste

Steps:

Combine the cinnamon stick, nutmeg, clove, ginger, peppercorns, cumin, cardamom, coriander and fennel in a spice grinder and grind until fine and well mixed. Measure out 3 tablespoons and reserve the rest for another use.
Preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a large roasting pan over medium-high heat. Season the shanks with the salt, place in the pan and sear on all sides, about 15 minutes. Remove and set aside the shanks. Turn the heat to low. Add 1 tablespoon of oil, the garlic and onions. Cook until browned, stirring often, about 15 minutes. Pour in the chicken broth, raise the heat and deglaze the pan. Stir in the spice mixture and the apricots. Put the shanks back in the pan.
Cover with foil and roast until the meat is very soft, turning the shanks frequently and spooning the liquid over them, about 2 1/2 hours. Take out the shanks and degrease the sauce. Stir in the thyme and salt and pepper to taste.
Divide the shanks among 4 plates and spoon the sauce over them. Serve with couscous or potatoes.

Nutrition Facts : @context http, Calories 1189, UnsaturatedFat 37 grams, Carbohydrate 40 grams, Fat 73 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 31 grams, Sodium 1641 milligrams, Sugar 24 grams, TransFat 0 grams