Name: Exquisite Lamb Shanks with Moroccan Flair
Yield: 2 servings
Ingredients: 2 lamb shanks; 0.5 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); 1 handful of slow roasted tomatoes (see note); 0.5 cup dry red wine; 0.5 cup low salt chicken broth; 1 tablespoon sweet smoked paprika

Serves: 2 servings

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)
1	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

1.	Season the lamb shanks generously with salt and pepper.
2.	In a tagine, heat olive oil over medium high heat. Sear the lamb shanks on all sides until browned, then set aside.
3.	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.
4.	Return the lamb shanks to the tagine along with any accumulated juices.
5.	Add the remaining ingredients to the tagine, ensuring the liquid level does not exceed the rim. Cover with the lid.
6.	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.
7.	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.
8.	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.