Moroccan Lamb Shanks
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Ingredients
- 4 lamb shanks
- 3 Tbsp olive oil
- 2 medium onions chopped
- 2 carrots chopped
- 6 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground turmeric
- 1/4 tsp ground nutmeg
- 1/4 cup golden raisins
- 1 750 ml bottle red wine (such as Pinot Noir, Cotes de Rhone, or Chianti)
- 2 cups beef stock
- 1 14.5 ounce can diced tomatoes
- salt & pepper to taste
Ingredients
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Instructions
- Preheat oven to 325 degrees.
- In a small bowl, add cumin, coriander, ginger, cinnamon, turmeric, allspice, and nutmeg. Stir to ensure spice mixture is well blended.
- Rinse lamb shanks in cold water and pat dry. Season with salt and pepper.
- Heat oil in a Dutch oven over medium heat. Add shanks and brown on all sides.
- Transfer shanks to a plate. Add onions and carrots to the pan. Cook for 3 – 5 minutes, stirring frequently.
- Add garlic and spice mixture. Cook, stirring constantly, for 1 minute.
- Add the red wine, beef stock, tomatoes, and raisins. Stir to combine.
- Nestle the lamb shanks in the liquid. Cover and bring to a boil.
- Transfer to the oven and cook for 3 – 4 hours.
Recipe Notes
Note: Serve over quinoa pilaf, couscous, polenta, or garlic mashed potatoes.