How to Make Braised Lamb Shanks With Moroccan Spices

Slow cooking tenderizes the tough shanks, making for a wonderful hearty main dish. The spices add a tasty Moroccan touch. Serves 4.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Salt And Pepper To Taste
• 3 minced garlic cloves
• 1/2 tsp crushed saffron strands
• 1 1/2 tsp ground gingers
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 c lamb stocks
• 2 tsp paprika
• 2 chopped yellow onions
• sauté pans with lid
• 4 lamb shanks, each about 1/2 lbs

1. Sprinkle the lamb with salt and pepper to taste.
2. Warm the olive oil in a sauté pan over high heat.
3. Add the shanks and brown them on each side, about 8 to 10 minutes.
4. Add the onions, garlic, ginger, saffron, cumin, paprika and 1 c. stock.
5. Reduce the heat to low. Cover and simmer about 1 3/4 hours, until the lamb is tender when pierced with a fork.
6. Check the liquid level every 10 to 15 minutes while the shanks are simmering and add stock as necessary to keep the lamb half-covered at all times.
7. Transfer the shanks to serving plates and pour some pan juices over each of them.
8. Serve immediately.

Tips & Warnings

• Buy lamb stock at specialty stores. If you can't find it, substitute vegetable or mushroom stock, or just use water.