Moroccan Braised Lamb Shanks
Moroccan Braised Lamb Shanks with harissa and other African flavors is the perfect fork tender recipe; just like what I enjoyed while traveling through Morocco.
Servings: 4
Calories: 478kcal
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: 5490IU | Vitamin C: 26.6mg | Calcium: 128mg | Iron: 6.6mg