Hueys Ras El Hanout Lamb Shanks Recipes

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
• Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
• Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

HUEY'S RAS-EL-HANOUT LAMB SHANKS

Steps:

• Season lamb shanks with salt.
• Place flour in bowl and coat shanks lightly in flour.
• Heat oil in large heavy based pan with fitted lit.
• Brown lamb shanks and remove from pan.
• Add chopped vegetables and garlic to pan scraping up the "browned bits".
• Stir until soft.
• Add ras-al-hanout (morrocan spices) and stir to develop flavour.
• Add about 1 heaped tablespoon of the flour used to coat the shanks.
• Add 2 to 3 cups of the vegetable stock, as well as the tomatoes and honey.
• Add lamb shanks, bring to the boil. Cover and simmer on low for 2 hours.
• You can add more stock if necessary.
• You can place the pan in the oven on low heat covered for the slow cooking.
• When complete, season to taste.

RAS EL HANOUT MARINATED LAMB

Steps:

• For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth. Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours. For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth. Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature. Heat a charcoal grill for indirect heat. Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes. Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.