MOROCCAN LAMB SHANKS

Moroccan meat are usually cooked in tagines. The word “tagine” is a cone shaped pot which allows slow cooking over a low fire without too much evaporation, so you can cook meat long and slow while a rich sauce forms around it.
Since I don’t actually own a tagine, I braised the shanks on the stovetop and then cooked it in the stew and finally for the slow cooking, in the oven.
Most Moroccan recipes have at least one type of dried fruit, such as apricots or dates. They also use warming spices like cinnamon and ginger. I just used tinned tomatoes, easy to find spices (which you will probably have in the cupboard already) and broth to the braising liquid. After 2-3 hours in the oven, the shanks are meltingly tender and the sauce is thick and sweet. It’s absolutely delicious on its own.
After cooking, be sure to skim off as much of the liquid fat as you can before serving. A little fat is ok, but too much will ruin the mouth feel of the dish, in my opinion.
If you love shanks like we do, then this lamb shank recipe is definitely a keeper!
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Ingredients:
• 2 LAMB SHANKS
• 2 TBSP. OLIVE OIL
• 1 ONION, CHOPPED
• TO TASTE, SALT
• 1 TSP. GARLIC POWDER
• 1 TSP. GINGER POWDER
• TO TASTE, PEPPER POWDER
• 1 TSP. NUTMEG POWDER
• ½ TSP. ALLSPICE POWDER
• 200G TINNED CHOPPED TOMATOES
• 1 CUP BEEF STOCK
• 1 CUP WATER
• 1 TSP. CUMIN POWDER
• 2 TBSP. CILANTRO/PARSLEY, CHOPPED
Method:
1. Heat a dutch oven with oil.
2. Add the shanks and sear both sides. Remove and set aside.
3. In same pot, add the onion and cook till soft.
4. Add the salt, pepper powder, ginger powder, garlic powder, nutmeg and allspice. Mix and cook 4 minutes.
5. Add the shanks back to the pot.
6. Add the tomatoes, stock, water and cumin powder. Mix and bring to boil.
7. Preheat oven 320F.
8. Cover the pot with lid or double foil and place in oven for 2 ½ hours.
9. Remove from oven, uncover and remove the shanks. Keep the shanks covered.
10. Reduce the stew to desired consistency.
11. Add the shanks back, coat with the stew. Cover and simmer 5 minutes.
Serve garnished with chopped cilantro/parsley.

[@bradwalker9158]

That looks so good. I like lamb. The way you cooked it is amazing. I bet it was very tender and delicious. This is something I want to cook. Thank you for sharing.

[@recipesfromwheelchair4250]

I hope by now you might have cooked the lamb! How was it? And thanks for the nice encouraging words.

[@bradwalker9158]

@@recipesfromwheelchair4250 Thank you for replying. I haven't cooked the lamb, it's been too hot here. Thank you.