Braised Moroccan lamb shanks with harissa and other African flavors is the perfect fork tender recipe; just like what I enjoyed while traveling through Morocco.
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Braised Moroccan Lamb Shanks

Braised Moroccan lamb shanks with harissa and other African flavors is the perfect fork tender recipe; just like what I enjoyed while traveling through Morocco.
Course Main Course
Keyword moroccan lamb shanks
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings 4
Calories 478kcal
Author Kita Roberts

Ingredients

  • 4 lbs bone in lamb shanks
  • salt and pepper
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 4 cloves garlic smashed
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/8 tsp nutmeg
  • 2 tbsp tomato pasta
  • 1 cup red wine
  • 1 cup beef broth
  • 1 28 oz can diced tomatoes drained
  • 1 - 2 tbsp harissa
  • 1/2 cup golden raisins
  • 1/4 cup olives sliced
  • parsley or cilantro for garnish

Instructions

  • Preheat oven to 325 F.
  • Pat the lamb dry and season liberally with salt.
  • In a Dutch oven or braiser, heat the oil over medium-high heat and brown the lamb on all sides, 7 to 10 minutes. Remove the lamb and cover.
  • Reduce heat to medium.
  • Add the onion and carrot to the Dutch oven and a saute 3 minutes. Add the garlic, cumin, coriander and nutmeg.
  • Mix in the tomato paste, stirring to coat and toast for 30 seconds longer.
  • Add the wine a little at a time and deglaze the pan by scraping up the browned bits.
  • Whisk in the broth, tomatoes, harissa, and raisins. Season with salt and pepper.
  • Nestle the lamb back into the Dutch oven and cover.
  • Transfer to the oven and cook for 60 to 90 minutes, until the lamb is fork tender.
  • Remove from and let rest 10 minutes before serving.
  • Garlish with fresh sliced olives and chopped parsley.

Notes

I served this over a mix of lentils, bulger and rice with roasted cauliflower to soak up the juices.

Nutrition

Calories: 478kcal | Carbohydrates: 32g | Protein: 43g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 128mg | Sodium: 886mg | Potassium: 1301mg | Fiber: 4g | Sugar: 19g | Vitamin A: 109.8% | Vitamin C: 32.3% | Calcium: 12.8% | Iron: 36.8%