Best 7 Moroccan Lamb Shanks With Dried Fruits Recipes

MOROCCAN LAMB SHANKS RECIPE

Steps:

• Preheat the oven to 280 F.
• Combine the onion, garlic, ginger, cumin, coriander, paprika, and 1 teaspoon salt in a food processor (or use a mortar and pestle) to make a paste.
• Heat the oil in a Dutch oven or ovenproof skillet.
• Add the lamb shanks to the pan and brown them all over.
• Remove the lamb shanks from the pan and set them aside.
• Reduce the heat to medium, then add the onion/spice mixture to the pan and cook for about 5 minutes.
• Mix in the harissa paste.
• Add the broth and canned tomatoes to the pan and stir well.
• Add the cinnamon stick and lamb shanks to the pan, making sure the latter is submerged in the liquid.
• Cover the pan and bake in the oven for 1 ½ hours.
• Add the honey, carrots, and chickpeas to the pan, turning the lamb shanks as you do so.
• Cook the lamb, uncovered, for another 40 minutes, until the meat is falling off the bone.
• Squeeze the lemon and pour the juice over the top of the cooked lamb.
• Garnish with cilantro if desired.

MOROCCAN LAMB SHANKS WITH DRIED FRUITS

Steps:

• Combine first 8 ingredients in large bowl and coat meat with this mixture; can be marinated several hours or overnight, or proceed immediately with cooking. Preheat oven to 350. Heat additional 2 tbsp olive oil in large Dutch oven or roasting pan over medium heat and brown the lamb shanks on all sides, two at a time (takes about 8 minutes per batch), and then remove to platter. Add onions and carrots to pot and cook over medium heat, stirring often, until onions are nicely browned, about 10 minutes. Add the wine, scraping up any browned bits, then add beef broth and lemon peel. Bring to simmer, put lamb shanks back in the pot in one layer, spooning the sauce & vegetables over them. Cover tightly and bake for 90 minutes, opening the oven a couple of times to turn the lamb and admire your progress. Add chopped ginger, dried fruits, lemon juice and honey and bake another 30 minutes. Remove meat and fruits to deep serving dish. Reduce sauce over high heat about 5 minutes until it turns a rich glossy brown. Pour sauce over lamb and serve, or cool and refrigerate overnight to be reheated next day.

LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES

Steps:

• Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
• Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
• Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
• Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

LAMB SHANKS WITH APRICOTS AND CHICKPEAS

Steps:

• Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
• Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
• Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
• When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
• To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.

MOROCCAN LAMB

Steps:

• In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
• Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
• Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

BRAISED LAMB SHANKS WITH DRIED FRUITS

Steps:

• Make marinade:
• In a 9- to 10-quart heavy ovenproof kettle whisk together marinade ingredients.
• Add shanks to marinade and toss to coat. Marinate shanks, covered and chilled, at least 8 hours or overnight.
• Preheat oven to 325°F.
• Transfer shanks with tongs to a plate. Pat shanks dry and season with salt and pepper. Pour marinade through a sieve set over a bowl and reserve vegetables, liquid, and bouquet garni separately. In kettle heat 2 tablespoons oil over moderate heat until hot but not smoking and brown shanks on all sides in batches, transferring to a plate. Add reserved vegetables to fat remaining in kettle and cook, stirring occasionally, 5 minutes. Add vegetables to shanks.
• Add flour to kettle and cook over moderately low heat, stirring, 3 minutes, or until golden. Whisk in reserved marinade liquid and add reserved bouquet garni, shank mixture, and tomatoes. Bring mixture to a boil and simmer, uncovered, 20 minutes, or until liquid is reduced by half. Add water and braise mixture, covered, in middle of oven 2 hours, or until lamb is tender.
• While shanks are braising, peel and core apples and cut into 1/8-inch-thick slices. In a large heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook apples, stirring, 2 minutes. Add orange juice and simmer, covered, 20 minutes. Keep apple mixture warm.
• Arrange shanks around edge of a large platter and spoon apple mixture into center of platter. Keep shanks and apple mixture warm.
• Bring braising liquid to a boil, skimming any fat that rises to surface, and discard bouquet garni. Add dried fruits and mint and simmer sauce 5 minutes, or until fruits are softened. Season sauce with salt and pepper and spoon over shanks. Serve any remaining sauce separately.

BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
• Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
• Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
• Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
• Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
• Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
• Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.