Friday, February 19, 2010

Moroccan Lamb Shank

Again, Market Meat on 4th is my trusted source of lamb shank. They come air sealed and doesn't have that nasty lamb sweat smell. With a quick glance of the recipe, you will notice that this dish is also great for your health with the generous uses of garlic, ginger, onion and turmeric. You will also need a oven friendly pot (with a lid) that is just wide enough for the lamb shanks to lie in there but not much wider, and it also has to be tall enough for water to comfortably cover the legs. This is to minimize the amount of water used to avoid diluting the flavour.

Ingredients (for 2):
  • 2 lbs Lamb Shank (two legs)
  • 1 Tbsp of fresh ginger (grated)
  • ½ Red Onion (finely chopped)
  • 1 Bulb of Garlic (minced)
  • 1 Cinnamon Stick
  • 1 Dried fig (quartered)
  • 1 Dried date (quartered)
  • 1 tsp coriander seed (crushed)
  • 1 tsp honey
  • 1 tsp tumeric
  • 4 cups of water
  • ½ tsp crushed chillies
  • Salt and Pepper
  • Vegetable oil
Instruction:
1. Preheat oven to 425˚F. (If you are ambitious, 400˚F for extra tenderness)
2. Heat vegetable oil in an oven friendly saucepan or pot over medium-high heat.
3. Season the shanks with salt and pepper, before placing them in the pan until they are evenly browned on both sides.
4. Reduce the heat to medium-low and the rest of the ingredients. (Make sure the lamb shanks are partially covered)
5. Mix well and bring to a simmer, before pacing the saucepan with a lid into the oven for 3 hours.

If you are ambitious, skip the simmering and add another hour in the oven. If you are lazy, have the butcher cut the shanks into pieces and the lamb would only have to spend an hour in the oven.

1 comment:

  1. This looks amazing. Lamb will be in season in Bulgaria in a month, so I am book marking this till then! Yum!

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