Moroccan Style Lamb Shanks With Potatoes And Peas Recipes

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MOROCCAN LAMB SHANKS



Moroccan lamb shanks image

Melt-in-the-mouth lamb, slow-cooked with all those fantastically aromatic flavours of North Africa, and a sweet hit from the addition of apricots. Not quite right? These curried lamb shanks are similar.

Provided by delicious. magazine

Categories     Lamb shank recipes

Time 2h50m

Yield Serves 4

Number Of Ingredients 14

2 tsp cumin seeds
1 tbsp coriander seeds
3cm piece fresh ginger, chopped
4 garlic cloves, chopped
1 tsp salt
2 tbsp olive oil
4 lamb shanks, about 450g each
2 large red onions, cut into wedges
11/2 tbsp Belazu Rose Harissa or Bart Spices Harissa Paste (both from major supermarkets)
200g can chopped tomatoes
600ml chicken stock, hot
1 cinnamon stick
100g dried ready-to-eat apricots, halved
100g dried ready-to-eat figs, halved

Steps:

  • Preheat the oven to 160°C/fan140°C/gas 3. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
  • Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly) over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
  • Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.
  • Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the lamb is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.

Nutrition Facts : Calories 826kcals, Fat 41.2g (15g saturated), Protein 91.6g, Carbohydrate 31.4g (28.7g sugar)

MOROCCAN-STYLE BRAISED BABY LAMB SHANKS



Moroccan-Style Braised Baby Lamb Shanks image

A spectacular lamb shank dish from Australian chef, Kylie Kwong. There is little nicer than making this on a cold, wet, winter's day. The list of the ingredients for the spice paste seems endless, but if you have an electric spice grinder (I bought mine as a 'coffee' grinder), it is made quickly and easily. Only the very brave should attempt it with a mortar and pestle! Before you begin to cook, prepare all the ingredients and measure out all the spices.

Provided by Daydream

Categories     One Dish Meal

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 35

8 small lamb shanks, about 4 pound in total (2kg)
1/4 teaspoon sea salt
cracked white pepper
olive oil, to brush roasting tin
3 vine-ripened tomatoes, roughly chopped
6 potatoes, peeled and cut into wedges
2 medium carrots, peeled and cut into wedges
5 spring onions, trimmed and cut into quarters
4 fresh dates, halved
4 fresh apricots, halved
6 bay leaves
3 cups chicken stock
2 limes, juice of
1 tablespoon asian fish sauce
4 saffron strands
2 teaspoons boiling water
3 teaspoons fennel seeds
2 whole star anise
10 green cardamom pods
1/2 teaspoon cumin seed
1/2 cinnamon stick
1/2 teaspoon szechuan peppercorns
2 large red chilies, deseeded and roughly chopped
8 garlic cloves, crushed
2 1/2 inches knob fresh gingerroot, sliced
1 ounce cilantro stems, and roots finely sliced (use extra stems and some leaves if you can't obtain cilantro roots)
1 ounce fresh turmeric, root finely sliced (OR 1 teaspoon ground turmeric powder)
3 ounces galangal, roughly chopped (optional)
1 -2 teaspoon sea salt
1 teaspoon white peppercorns
5 ounces shallots, finely sliced
1/4 teaspoon sweet paprika
8 ounces extra virgin olive oil
1 1/2 ounces palm sugar (or dark brown sugar)
2 ounces asian fish sauce

Steps:

  • Preheat the oven to 350°F/180°C/gas 4.
  • For the spice paste: Combine the saffron with the 2 teaspoons of boiling water, and leave to soak.
  • Heat a small skillet over high heat, then dry-roast the fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and Sichuan peppercorns for about 2 minutes, or until fragrant. When the spices have cooled, remove the seeds from the cardamom pods, then place them with the dry-roasted seeds in an electric grinder, and grind until the mixture is finely ground. Set aside.
  • In a suitable container, grind the chillies, garlic, ginger, cilantro stems and roots, turmeric and galangal with an electric stick-blender until you have a coarse paste. Lightly crush the peppercorns with a mortar and pestle or a heavy rolling pin, and add to the chilli/garlic mixture with the sea salt. Add the shallots, saffron strands with their soaking water, paprika, the reserved ground spices and the olive oil to this paste, and mix well to combine.
  • Heat a heavy-based, medium-sized frying pan over high heat, then add the paste and cook, stirring regularly, for about 5 minutes or until fragrant. Reduce heat and simmer gently, stirring occasionally, for 15 minutes. Add the palm sugar and fish sauce, increase the heat and simmer, stirring occasionally, for a further 2 minutes, or until mixture is slightly caramelised. Remove from stove and set aside.
  • Brush a roasting tin with some olive oil and heat on the stove top. Season the lamb shanks with salt and white pepper, then add to the roasting pan and seal until lightly browned on all sides.
  • Drain off any excess oil and increase the heat. Drizzle the prepared spice paste over lamb, and toss and stir the contents of the tin to ensure the shanks are well coated, and to seal in flavours. Add the tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine.
  • Remove the tin from the stove, pour over stock and cover with foil. Bake for 45 minutes, then remove foil and bake for a further 1 hour, or until lamb is very tender and well browned.
  • When the meat is done, drizzle with lime juice and fish sauce before serving.
  • Serve with cous cous, rice or crusty bread and a large green salad.

Nutrition Facts : Calories 2194.6, Fat 127.1, SaturatedFat 36, Cholesterol 489.6, Sodium 2099.7, Carbohydrate 103, Fiber 12, Sugar 30, Protein 157.7

MOROCCAN LAMB SHANKS



Moroccan Lamb Shanks image

This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn't have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 lamb shanks or 8 french trimmed lamb shanks
olive oil
2 medium brown onions, chopped coarsely
3 garlic cloves, crushed
2 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground coriander
1 cup dry red wine
4 cups chicken stock
3 tablespoons honey
2 kumara, about 500g, chopped coarsely (sweet potato)
1 -2 tablespoon cornflour, depending on how thick you want the sauce

Steps:

  • Heat some olive oil in a pan, cook lamb until browned all over, drain.
  • In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
  • Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
  • Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
  • Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
  • To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.

LAMB TAGINE WITH POTATOES AND PEAS (L'HAM BEL B'TATA WA JEBLANA)



Lamb Tagine With Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana) image

Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.

Provided by Anissa Helou

Categories     HarperCollins     HarperCollins     Dinner     Lamb     Onion     Parsley     Cilantro     Potato     Lamb Shank

Yield 4-6 servings

Number Of Ingredients 15

4 lamb shanks (3 pounds 5 ounces/1.5 kg total)
2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges
2 cloves garlic, finely chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
Good pinch of saffron threads
Sea salt
1/4 cup (60 ml) extra-virgin olive oil
1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium
9 ounces (250 g) fresh or thawed frozen petits pois (see Note)
Moroccan bread, for serving

Steps:

  • Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
  • When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
  • Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.

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