Moroccan Style Lamb Shanks

Place the lamb shanks in a casserole dish and rub the spice mixture all over them. Bring to the boil. In a large dutch oven over medium heat add olive oil onion chile garlic and ginger.

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Stir in the onions garlic and sweet potatoes.

Moroccan style lamb shanks. Add wine bring to the boil reduce heat and simmer uncovered until. Remove and set aside. Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add celery carrot cumin coriander oregano cinnamon star anise and saffron.

Preheat the oven to 160c gas 3 fan oven 140c. Cover and cook for 5 minutes stirring occasionally so potatoes don t stick. Serve on basmati rice or couscous. Season the shanks with salt and pepper.

Place the meat in a baking dish large enough so they are mot piled on top of each other. Cover the dish and refrigerate overnight. Cook stirring frequently until vegetables begin to soften 5 to 6 minutes. Heat the oil in a large casserole and brown the lamb all over.

Ingredients 1 4 cup extra virgin olive oil 4 meaty lamb shanks about 1 1 4 pounds each salt and freshly ground pepper 1 large onion finely chopped 2 carrots finely chopped 2 large garlic cloves minced 1 teaspoon ground cumin 1 2 teaspoon ground coriander 1 2 teaspoon ground cinnamon 1 4. Both slightly sweet and surely spicy you ll fall in love with the aromatic flavors woven into each bite. Moroccan style braised lamb shanks melt in your mouth moroccan style braised lamb shanks take you straight to the streets of morocco in northern africa. Preheat the oven to 325 f.

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. Method soak the chickpeas overnight. Pat the lamb shanks dry with paper towels. Cover tightly and bake at 350 f until the meat is tender 1 1 2 2 hours.

Roll the lamb shanks in flour seasoned with salt and pepper. Add cumin seeds and cook until they release their aroma for about 1 minute. Drain off the fat. Pour off most of the fat leaving 1.

Heat 2 tablespoons of olive oil in a very large 12 to 13 inch pot or dutch oven such as le creuset. Mix the paprika cumin fennel sea salt coriander and pepper together in a small bowl. Heat some olive oil in a pan cook lamb until browned all over drain. Trim any opaque white fat from the lamb shanks and discard.

Reduce heat to medium low. Add them to the casserole 2 at a time and cook over. Drain tip into a saucepan and cover generously with fresh cold water. Preheat the oven to 300 degrees f.

In a large enameled cast iron casserole heat 2 tablespoons of the oil.