Moroccan Braised Lamb Shanks: A Flavorful Culinary Journey

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Immerse yourself in the vibrant tastes of Morocco with this exquisite Moroccan Braised Lamb Shanks recipe. Inspired by the rich gastronomy of North Africa, this dish combines tender, fall-off-the-bone lamb with a symphony of warm spices and fresh herbs. Perfect for a dinner party or a special occasion, this recipe will transport your taste buds to the bustling markets of Marrakech.

The Essence of Moroccan Cuisine

Moroccan cuisine is a delightful fusion of cultural influences, enriched by historic spice trade routes. With its vibrant colors and explosive flavors, it’s no wonder that Moroccan food has become a favorite for home cooks around the world. This recipe pays homage to the traditional tagines and tastes of North Africa, bringing a touch of Moroccan magic to your table.

I can recall the thick noise of the Friday night market in Marrakech. Our group of photographers sat at a rooftop diner looking out at the sunset and watching hundreds of lights sparkle to life in the crowded market. I was in awe. Even as dusk arrived, everything about Morocco was alive and bursting with color! And the same can be said about its cuisine.

Key Ingredients and Their Roles

The success of this dish lies in the careful selection and combination of ingredients. Here’s a breakdown of the key components:

  • Lamb Shanks: Use bone-in lamb shanks for the best flavor and texture. The bone adds depth and richness to the dish.
  • Spices: The lamb is seasoned with a warm, fragrant combination of cumin, coriander, ginger, cinnamon, allspice, cardamom, and cayenne. This spice blend is a version of the common Moroccan spice combination, ras al hanout which can be purchased as a pre-mixed spice though it can differ brand to brand.
  • Chicken Stock: Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor.
  • Crushed Tomatoes: Canned crushed tomatoes are a blend of diced tomatoes and tomato puree.
  • Harissa: Harissa is a North African condiment that’s made up of a blend of roasted peppers and spices in oil.

The Art of Braising

Braising is the method of cooking meat at a low temperature for a long cook time in a tightly sealed container. It’s forgiving and it allows for tough cuts of meat to break down and become tender and juicy. Slow cooking the lamb in the Dutch oven keeps steam from escaping, locking in the flavor and keeping the meat from drying out. The lamb should be fork tender, meaning no knife is needed!

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Browning the meat first seared in the pot until it’s lightly browned then liquid is added to deglaze the bottom and pick up any of the flavorful browned bits. Braising the meat in the oven allows for the connective tissue to break and for the meat to become tender and flavorful.

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Step-by-Step Instructions

Follow these detailed instructions to create the perfect Moroccan Braised Lamb Shanks:

Preparation

  1. Preheat oven to 325ºF (170ºC).
  2. Season the shanks with salt and pepper.

Searing the Lamb

  1. Heat a large heavy-bottomed Dutch oven or saucepan over medium-high heat, add the olive oil and heat through.
  2. Working 2 at a time, brown the shanks on all sides, about 8 minutes total. Set aside and repeat with the remaining shanks.

Cooking the Aromatics

  1. Lower the heat to medium then add the onion and sauté until tender, about 6 minutes. Add the garlic and sauté for an additional minute.
  2. In a small bowl stir together the cumin, coriander, ginger, cinnamon, allspice, cardamom and cayenne until completely combined.
  3. Add to the pot and let the spices cook until fragrant, about an additional minute.

Braising the Lamb

  1. Add the chicken stock to deglaze the pan followed by the tomatoes and lamb shanks then bring the mixture to a boil.
  2. Cover tightly with the lid then place in the oven and braise until the meat is falling off the bone, about 3 hours. Rotate the lamb about every hour.
  3. Remove the lid and raise the heat to 350ºF (180ºC), and continue to bake until the lamb browns lightly and the liquid reduces, about an additional 30 minutes, uncovered. Remove from the oven and let cool.

Making the Herb Salad with Quick Pickled Onions

  1. In a small saucepan over medium heat, whisk the vinegar, ½ cup water, sugar, salt and peppercorns together until combined and bring the mixture to a boil.
  2. Add the onion to a small bowl and pour the mixture over the top.
  3. Let the quick pickled onions sit for at least 10 minutes.
  4. Add the onions to a medium-mixing bowl. Add the parsley, cilantro, mint and lemon zest. Toss with the olive oil and season with salt.

Serving

  1. Serve the lamb shanks in bowls topped with the herb salad over the top.

Tips and Variations

  • Use bone-in lamb shanks: Bone-in meat has a more tender texture and better flavor.
  • Use inexpensive wine: Since the flavor notes of the red wine are compromised by the many other flavors with the braised lamb in this recipe, I recommend saving the expensive wine to be served on its own. We do recommend a dry red wine, a cabernet sauvignon or pinot noir.
  • Harissa Substitute: If you can’t find harissa at your local market, check out Mina Harissa online or substitute it with hot sauce, chili flakes, or Sriracha.
  • Check for Doneness: The best way to tell if the lamb shanks are done is to check how easily the meat separates from the bone.

Serving Suggestions

This braised lamb shanks recipe can be served over a mix of lentils, bulger, and rice with a side of roasted cauliflower. You could also serve it over polenta, with mashed potatoes, or with a side of roasted root veggies!

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tags: #Moroccan