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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