This Moroccan-Style Braised Lamb Shanks recipe brings together rich, aromatic spices and tender lamb, slow-cooked to perfection. The succulent meat falls off the bone, infused with flavors of cumin, coriander, cinnamon, and more. It’s a warming and hearty dish perfect for a special dinner or a cozy night in.
📋 Ingredients:
- 4 lamb shanks 🐑
- 2 tablespoons olive oil 🛢️
- 1 large onion, finely chopped 🧅
- 4 cloves garlic, minced 🧄
- 1 tablespoon ground cumin 🌿
- 1 tablespoon ground coriander 🌿
- 1 teaspoon ground cinnamon 🌿
- 1 teaspoon ground ginger 🌿
- 1 teaspoon smoked paprika 🌶️
- 1/2 teaspoon turmeric 🌿
- 1/4 teaspoon cayenne pepper (optional for heat) 🌶️
- 1 can (14.5 oz) diced tomatoes 🍅
- 1/2 cup dried apricots, halved 🍑
- 1/4 cup raisins 🍇
- 1/4 cup almonds, toasted 🥜
- 1/2 cup chicken or beef broth 🍲
- 1/2 cup red wine or water 🍷
- 1 tablespoon honey 🍯
- 1/4 cup fresh cilantro, chopped 🌿
- Salt and pepper to taste 🧂
📝 Instructions:
1. Prepare the Lamb Shanks:
- Season and sear the lamb:
- Generously season the lamb shanks with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the lamb shanks on all sides until browned, about 4-5 minutes per side. Remove the lamb and set aside.
2. Sauté the Aromatics:
- Cook the onions and garlic:
- In the same pot, reduce the heat to medium. Add the chopped onion and garlic and sauté for 3-4 minutes until soft and fragrant.
- Add the spices:
- Stir in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, and cayenne (if using). Cook for another 1-2 minutes, allowing the spices to bloom and become aromatic.
3. Braise the Lamb:
- Add liquids and fruit:
- Add the diced tomatoes, broth, red wine (or water), dried apricots, and raisins to the pot. Stir well to combine.
- Return the lamb to the pot:
- Nestle the lamb shanks back into the pot, ensuring they are mostly submerged in the liquid. Drizzle the honey over the top.
- Simmer and braise:
- Bring the mixture to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2 1/2 to 3 hours, or until the lamb is fork-tender and the meat is falling off the bone.
4. Toast the Almonds:
- Toast the almonds:
- While the lamb is braising, lightly toast the almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
5. Serve:
- Finish the dish:
- Once the lamb shanks are done, remove them from the oven. Taste the braising liquid and adjust the seasoning with salt and pepper as needed.
- Garnish:
- Serve the Moroccan-Style Braised Lamb Shanks over couscous or rice. Garnish with the toasted almonds and fresh cilantro for an extra burst of flavor.
⏱️ Preparation Time: 20 minutes
⏱️ Cooking Time: 3 hours
⏱️ Total Time: 3 hours 20 minutes
🍽️ Servings: 4 servings
🔥 Calories: Approximately 600-650 kcal per serving
This Succulent Moroccan-Style Braised Lamb Shanks recipe is deeply flavorful with its blend of spices, tender meat, and sweet dried fruit, making it a perfect dish for special occasions or an indulgent meal! 🍖🌿