Moroccan Braised Lamb Shanks
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
- 3 tablespoons olive oil
- 1 onion, sliced crosswise
- 1 red chile, preferably Holland hot or red Thai chile, chopped
- 2 cloves garlic, very finely chopped
- 1 piece ginger (3 inches), peeled and very finely chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon oregano
- 2 cinnamon sticks
- 3 star anise
- 2 pinches saffron
- Coarse salt and freshly ground black pepper
- 3 cups Brown Chicken Stock, homemade or store-bought
- 2 cans (16 ounces each) whole peeled tomatoes
- 8 dried apricots, sliced
- 20 green and black olives, such as Moroccan or Alphonso and Cerignola
- 4 lamb shanks
- Mint Yogurt
Preheat oven to 325 degrees.
In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.