Moroccan Spiced Lamb Shanks RecipeOrigin: Morocco Period: Traditional |
Ingredients:
6 lamb shanks (about 375g each) 
Moroccan Spiced Lamb Shanks Preparation:Method:Trim any fat from the lamb and discard. Place the lamb shanks in a large dish and sprinkle with thyme and rosemary. Pour the wine over this and allow to marinate a few hours (preferably overnight) in the refrigerator. When ready heat the oil in a large pan or wok. Remove the lamb from the mariande (reserve) and pat the lamb dry. Brown well on all sides then remove and set aside. Discard all but one tablespoon of fat from pan. In a small bowl, mix the spices together and add these to pan. Cook for about 30 to 60 seconds until fragrant. Then add onions, garlic and ginger. Cook gently until very aromatic. Add tomatoes, stock, tomato paste along with the reserved mariande and bring to a boil. When boiling return the lamb shanks to the pan and season. Cover your casserole pot and place in an oven pre-heated to about 150°C. Cook for about 2.5 hours, until the lamb is very tender. Replace the casserole dish on the hob and remove the lamb. At this point, if the sauce is too liquid cook uncovered on medium heat to allow the juices to reduce and the sauce to thicken. By the end you should have about 1.5l of sauce. Meanwhile, remove the lamb meat from the bones in large pieces. Add to the sauce. Meanwhile, place the couscous in a large shallow dish (22x33cm) and add boiling liquid. Cover tightly with aluminium foil and allow to rest for 10 minutes (up to 30). Fluff with a fork and season with salt and pepper. Arrange in a serving dish and spoon the lamb on top. Sprinkle the dish with coriander leaves and serve with condiments of harissa, charmoula and/ or preserved lemons. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Moroccan Spiced Lamb Shanks to your online bookmark site: 
|
|
More African recipes... More recipes for Stews... More recipes for Meat... More recipes for Pasta... More recipes for Lamb... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
 |
Other recipes with lamb and white wine as primary ingredients: Persian Leg of Lamb Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
