Alexandra Hill

Moroccan lamb shanks

Alexandra Hill
Moroccan lamb shanks
 

Lamb shanks are literally my favorite thing ever! I had a craving for these and they are similar to my Moroccan chicken but I like to throw dates in there for a sweet and savory situation.

Try it below and let me know what you think!

Ingredients ( Serves 2-4)

  • 2 lamb shanks

  • 1 preserved lemon, chopped

  • 2 heaping tablespoons of harissa

  • 1 cup castelvertrano olives, pitted or not pitted - your choice (green olives you can find at whole foods)

  • 1 cup pitted dates

  • 2 cinnamon sticks

  • 1/2 teaspoon saffron threads and added to a bowl with 1 tablespoon of hot water (from the tap is fine)

  • 1 small onion, thickly sliced

  • 2 garlic cloves, smashed

  • 1/2 cup dry white wine (a good sauv is good!

  • 1/2 cup chicken stop

  • 1 teaspoon turmeric

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon any moroccan spice blend

  • a dash of rose water & a dash of orange blossom water (this is optional but I really like the added depth of flavor to this!) note: you can find this in the international aisle or a international grocery store

  • Note: if you can’t find any moroccan spice blend, season the chicken with some cumin, coriander and cinnamon with the addition of the turmeric, garlic powder & smoked paprika

  • kosher salt & fresh cracked black pepper, to taste

  • extra virgin olive oil

    Directions

  • Pre-heat oven to 350

  • Season lamb shanks with all the spices, salt, pepper, turmeric, moroccan spice blend, & smoked paprika

  • In a dutch oven pot on medium high heat, add in about 2 tablespoons of EVOO.

  • Sear the lamb shanks on both sides for 4 minutes each side until golden brown, flip and cook for 2 minutes. Remove and set aside.

  • Lower heat to medium, add the onions & season with salt until soft, about 3 minutes. Be sure to scrap all the good bits that the chicken left behind, THAT’S FLAVOR!

  • Add the garlic and sauté until fragrant, about 60 seconds.

  • Add in the chopped preserved lemon, harissa & saffron water and stir to combine.

  • Add in the white wine, chicken stock, cinnamon sticks, dates & olives.

  • Add the rosewater & orange blossom water

  • Add the lamb back in.

  • Add the dutch oven to your oven and cook for two hours until the lamb is nice & tender!

  • Taste to adjust seasonings like salt.

  • Serve over rice and spoon over all the gravy!