Moroccan Braised Lamb Shank

May 31, 2024

Preparation

For Lamb Shanks:

4 lamb shanks

2 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground cinnamon

1 tablespoon paprika

1 teaspoon ground ginger

1 teaspoon ground turmeric

Salt and black pepper to taste

2 cups beef or lamb broth

2 tablespoons tamarind paste

1 tablespoon honey

1 cinnamon stick

2–3 bay leaves

For Harissa-Glazed Carrots and Chickpeas:

4 large carrots, peeled and sliced into rounds

1 can (15 ounces) chickpeas, drained and rinsed

2 tablespoons harissa paste

2 tablespoons olive oil

¼ cup honey

Salt and black pepper to taste

For Feta Tzatziki:

1 cup Greek yogurt

½ cup crumbled feta cheese

¼ cup finely chopped cucumber

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh dill

1 clove garlic, minced

Salt and black pepper to taste

For Garnish:

Fresh cilantro leaves

Instructions:

Prepare the Lamb Shank:

Preheat oven to 325°F.

Season lamb generously with salt and black pepper. In large oven-safe pot (with lid) or Dutch oven, heat olive oil over medium-high heat. Sear until browned on all sides, about 5 minutes per side. Remove from pot and set aside.

In same pot, add onion and garlic. Sauté until softened, about 3–4 minutes. Stir in tomato paste and spices. Cook another 2 minutes, until fragrant. Season with salt and pepper.

Deglaze pot with beef or lamb broth, scraping up browned bits from bottom. Stir in tamarind paste, honey, cinnamon and bay leaves. Return lamb to pot; nestle into liquid.

Cover pot and transfer to oven. Braise lamb for 2½ to 3 hours, or until meat is tender and falling off the bone.

Prepare the Harissa-Glazed Carrots and Chickpeas:

Preheat oven to 400°.

Line baking sheet with parchment paper. Toss carrots and chickpeas in bowl with harissa paste, olive oil, honey, salt and black pepper until well coated. Spread onto prepared baking sheet. Roast 20–25 minutes, or until carrots are tender and slightly caramelized.

Prepare the Feta Tzatziki:

Add ingredients to bowl; stir until well combined. Refrigerate until ready to serve.

Assemble the Dish:

Arrange carrots and chickpeas on serving platter. Place lamb shanks on top. Spoon some braising liquid over lamb; top with feta tzatziki. Garnish with cilantro leaves.

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