Exquisite Lamb Shanks with Moroccan Flair
Ingredients: 12
A delectable dish inspired by the exotic flavors of Morocco, featuring tender lamb shanks slow-cooked in a tagine with a blend of savory and sweet ingredients.
Ingredients
2 | lamb shanks |
---|---|
1⁄2 | yellow onion, chopped |
2 | cloves garlic, minced |
4 | prunes |
golden raisins | |
fresh bay leaf | |
cinnamon stick | |
1 | or 2 dried blood orange wheels (see note) |
a handful of slow roasted tomatoes (see note) | |
1⁄2 | cup dry red wine |
1⁄2 | cup low salt chicken broth |
1 | tablespoon sweet smoked paprika |
Instructions
-
- Season the lamb shanks generously with salt and pepper.
- In a tagine, heat olive oil over medium high heat. Sear the lamb shanks on all sides until browned, then set aside.
- Reduce the heat to medium and sauté the chopped onions in the same tagine until translucent. Add minced garlic and cook for a few more minutes.
- Return the lamb shanks to the tagine along with any accumulated juices.
- Add the remaining ingredients to the tagine, ensuring the liquid level does not exceed the rim. Cover with the lid.
- Simmer on low heat for a couple of hours, checking occasionally to maintain a gentle simmer without boiling over. Refrain from lifting the lid as much as possible.
- For the dried orange wheels, thinly slice oranges (with peel) and bake on a non-stick sheet at 200°F for several hours until dried.
- To prepare the roasted tomatoes, coat grape tomatoes with olive oil, balsamic vinegar, salt, pepper, and rosemary. Roast on a baking sheet at 200°F for 4-5 hours until caramelized.
Jul 20, 2024