Moroccan Lamb Shanks
Course
Main Dish
Cuisine
Mediterranean
Servings
4
Servings
4
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
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.
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