Moroccan-Style Lamb Shanks

Name: Moroccan-Style Lamb Shanks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams whole peeled tomatoes, drained and coarsely chopped; 2 carrots, finely chopped; 473 milliliters chicken stock or canned low-sodium broth; 2 Tbsps chopped cilantro; 283 grams box instant couscous; 59 milliliters dried currants; 237 milliliters dry red wine; 2 larges garlic cloves, minced; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon harissa or other chile paste; 2 kilograms meaty lamb shanks (about each); 2 Tbsps finely chopped mint; 0 teaspoons freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 1 large onion, finely chopped; 4 servings Salt and freshly ground pepper; 1 large shallot, minced; 59 milliliters slivered almonds, chopped; 2 Tbsps tomato paste; 2 Tbsps unsalted butter; 237 milliliters water

Moroccan-Style Lamb Shanks might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 68g of protein, 33g of fat, and a total of 979 calories. This recipe serves 4. This recipe covers 52% of your daily requirements of vitamins and minerals. Head to the store and pick up currants, ground cumin, nutmeg, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Add them 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.

Ingredients you will need

Cooking Oil

Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes.

Ingredients you will need

Carrot

Garlic

Onion

Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute.

Ingredients you will need

Coriander

Allspice

Cinnamon

Nutmeg

Cumin

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.

Ingredients you will need

Tomato Paste

Harissa

Syrup

Wine

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Lamb Shanks

Tomato

Bone

Meat

Equipment you will use

Oven

Transfer the shanks to a platter and cover with foil. Leave the oven on.

Equipment you will use

Aluminum Foil

Oven

Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.

Ingredients you will need

Almonds

Spread

Toast

Equipment you will use

Pie Form

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.

Ingredients you will need

Vegetable

Sauce

Lamb

Equipment you will use

Bowl

In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Almonds

Mint

Equipment you will use

Bowl

Melt the butter in a medium saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Couscous

Shallot

Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil.

Ingredients you will need

Chicken Stock

Water

Salt

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.

Ingredients you will need

Currants

Almonds

Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top.

Ingredients you will need

Lamb Shanks

Couscous

Sauce

Sprinkle with the remaining herb-almond mixture and serve.

Ingredients you will need

Almonds

Make Ahead: The lamb can be refrigerated for up to 3 days. Rewarm gently.

Ingredients you will need

Lamb

Wine Recommendation: The warmly flavored spices, the luscious braised lamb and the sweet toasted almonds are all a great match for the hit of fruit in the 1999 Howell Mountain Vineyards Zinfandels--Old Vines, the Beatty Ranch and the Black Sears.

Ingredients you will need

Almonds

Spices