LAMB SHANK WITH MOROCCAN SPICES

 

French people have a love affair with Morocco! If you go there, you will never forget their tagines cooked with Ras el Hanout (Arabic name for head of the shop), mix of several spices. The mix can differ regarding the place where you buy it. I added some spices to mine. I hope you love it as much as I do! Drink a fantastic wine from the Rhone Valley, such as Chateauneuf-du-Pape with this delicious dish! Enjoy!

 

Preparation: 45 min; cooking time: 2 hours

Serving 4

 

4 lamb shanks

3 tbsp. olive oil

2 tbsp. Ras el Hanout (can be found at Williams-Sonoma)

1 tsp. paprika

1 tsp. turmeric

1 tsp. cinnamon

1 tsp. cumin

½ tsp. ground coriander

1 big onion, cut into wedges

5 garlic cloves, minced

1 fennel bulb, cut into 8 wedges

6 carrots, peeled and cut into pieces

1 cauliflower, cut into small florets

4 tbsp. tomato paste

Pinch of saffron

5 cups chicken stock

12 pitted green olives

½ cup golden raisins

Peel from 1 lemon, minced

Salt

 

Serve with couscous:

1 package of plain couscous

Chicken stock

Pinch of saffron

½ tsp. salt

Fresh cilantro leaves, for garnish

 

Preheat the oven to 300 F.

Mix all the spices, except the saffron in a small bowl. Season the lamb shanks with half the spices and some salt.

Warm 2 tbsp. of olive oil in a large French oven (Le Creuset) over medium heat. Add the lamb shanks and cook 3-4 minutes on each side, until golden brown. Remove the meat and set aside. Add the onion and garlic and sauté 5 minutes, until golden. Add the fennel and carrots, season with salt and cook 10 minutes.

Add the tomato paste, the rest of the spices and one pinch of saffron. Stir the preparation and cook 2 minutes.

Arrange the lamb shanks on top of the vegetables and pour the chicken stock over. Bring to a simmer. Cover and bake 45 minutes.

Meanwhile, warm 1 tbsp. of olive oil in a large pan over medium heat. Add the cauliflower, season with salt and cook 10 minutes. Cover and set aside.

After 45 minutes, remove the cast iron pot from the oven. Add the cauliflower, olives, raisins and lemon peel. Return to the oven for another 45 minutes.

When the lamb shanks are cooked, prepare the couscous. Bring the chicken stock, seasoned with the saffron and salt, to a boil in a medium saucepan over high heat. Add the couscous and stir. Cover the pan and remove from the heat. Let stand 5 minutes. Stir.

Serve the couscous into individual plates. Place the lamb shank on top of the couscous and serve the vegetables around it. Add some sauce and garnish with cilantro leaves.

 

Bon Appetit!