Moroccan Lamb Shanks (Fez-Style)
Servings 0
Ingredients
Spice Blend (make this first)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ras el hanout
- ½ tsp cinnamon
- ½ tsp smoked paprika
- ¼ tsp turmeric
- Fresh black pepper
- Good pinch chilli flakes
Braise Base
- 2 lamb shanks
- 1 large onion finely chopped
- 3 garlic cloves
- 1 tbsp tomato paste
- 250 ml good red wine
- 600 ml lamb or beef stock
- 1 tbsp honey
- Zest of half an orange trust me
Add Later:
- 4 –5 Medjool dates halved
- Small handful sour cherries softened in boiling water then chopped
Instructions
- Brown hard in heavy casserole. Proper colour.
- Remove shanks.
- Sweat onions until soft.
- Add garlic + tomato paste — cook until dark brick red.
- Deglaze with wine, reduce by half.
- Add stock + honey + orange zest.
- Return lamb. Liquid ¾ up sides.
- Oven 120°C fan, 4 hrs.
After sweet bits
- Add Dates and Sour cherries