I had this dish at my father’s home last summer in France. I really wanted to make it, so I waited till it was morning, and gave him a call. He gave me the recipe and cooking instructions over the phone. I am very happy that it came out just like his, so delicious.
To me, Moroccan Lamb Shanks really showcases what Moroccan cuisine is all about. You will find the extensive use of olive oil, dried fruits, honey, lamb and spices, in Moroccan cuisine. This recipe uses all of those key ingredients. For spices, this recipe uses Cumin, Coriander and Cinnamon. The dried Apricots and honey add a lovely sweet dimension to the flavors, giving it a beautiful balance of sweet to savory. If you are feeling adventurous and up for new flavors, then I suggest you give it a try. The smell of the cinnamon mixed with the honey and other spices will flow through the house, like an exotic candle.
You will need 4 – 5 lamb shanks.
In a large heavy bottom pot, heat 3 tablespoons of olive oil over medium high heat. Add the shanks to the pot.
Brown lightly on all sides.
Once browned, remove the shanks from the pot and keep warm in the oven.
Chop 1 large carrot, 1 onion and 1 green bell pepper, making sure to remove the seeds from the bell pepper.
Add the onion…….
the carrots……..
and the green bell pepper.
Give the vegetables a stir.
Add 2 teaspoons of ground coriander
add 2 teaspoons of ground cumin
and 1 teaspoon of ground cinnamon.
Stir the vegetables, add 1/4 teaspoon of red crushed pepper flakes and 1 tablespoon of a mild honey. Saute until the onions become translucent.
You will need dried apricots. I use unsulfured apricots. If the dried apricots are bright orange, thats a sign that they have been treated with Sulfur Dioxide. Many people, including myself, are allergic to Sulfur Dioxide. If you have a sensitivity to Sulfur, the most common symptom is wheezing, asthma and chest tightness.
add 10 – 12 dried apricots.
Add 1 ½ to 2 cups of chicken stock.
Add the lamb shanks back to the pot.
Cover, place in oven and cook at 350°F. for 1 ½ hours.
After 1 ½ hours of cooking, remove the shanks and apricots.
Using a hand blender, blend the sauce and vegetables well.
add 1 can of garbanzo beans. At this point, add salt and pepper, to taste.
Add the apricots and the lamb shanks back to the pot, and cook for an additional 30 minutes.
Serve with Basmati rice or Couscous. Serves 4 – 5 lucky people. Enjoy!
| Moroccan Lamb Shanks with Apricots | Print |
- 4 - 5 Lamb Shanks
- 3 tablespoons olive oil or peanut oil
- 1 onion, chopped
- 1 large carrot, chopped
- 1 green bell pepper, chopped
- 2 tsp. ground Coriander
- 2 tsp. ground Cumin
- 1 tsp. ground Cinnamon
- 1 tbsp. mild flavored honey (such as Acacia)
- ¼ tsp. crushed red pepper flakes
- 10 - 12 dried Apricots
- 1½ - 2 cups chicken broth
- 1 can garbanzo beans
- salt
- pepper
- Add 3 tablespoons of olive oil to a large heavy bottomed pot. Add the lamb shanks to the pot, and lightly brown over medium-high heat. Once browned on all sides, remove the shanks from the pot and keep warm in the oven.
- Chop 1 large carrot, 1 onion and 1 green bell pepper, making sure to remove the seeds from the bell pepper.
- Add the onion, carrots and bell pepper, giving it a stir.
- Add 2 tsp. of Coriander, 2 tsp. of Cumin and 1 teaspoon of Cinnamon
- Stir the vegetables, add ¼ teaspoon of red crushed pepper flakes and 1 tablespoon of a mild honey. Saute until the onions become translucent.
- Add 10 - 12 dried apricots
- Add 1 ½ to 2 cups of chicken stock
- Add the lamb shanks back to the pot. Cover, place in oven and cook at 350°F. for 1 ½ hours.
- After 1 ½ hours of cooking, remove the shanks and apricots.
- Using a hand blender, blend the remaining ingredients.
- Add 1 can of garbanzo beans. At this point, add salt and pepper, to taste.
- Add the apricots and the lamb shanks back to the pot, and cook for an additional 30 minutes.
Serves 4 - 5
Enjoy!
Lisa says
Yum! I have got to try this. Thank you Julie.