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Moroccan Braised Lamb Shanks

109

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

  • Servings: 4

Source: The Martha Stewart Show, March Winter/Spring 2008

Ingredients

  • 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

Directions

  1. Preheat oven to 325 degrees.

  2. 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.

  3. 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.

Reviews Add a comment

  • MS212824909
    26 MAR, 2017
    The prep took almost an hour because I seared the lamb shanks first for flavor. I had the shanks cut into 3 pieces each by the butcher. Great idea! They fit nicely in the sauté pan while browning. Great recipe. I didn't have browned chicken broth so I used one cup chicken broth and two cups Clos du Bois Cabernet. Very flavorful recipe. I also covered the shanks half way through with aluminum foil to let it finish cooking. I didn't want the sauce to evaporate. I served it with roasted fingerling potatoes. Fabulous!
    Reply
  • Grace311
    14 JAN, 2015
    The instructions say to cook until falling off the bone. Approximately, how long? 1,2,3 hours??? An approximate time would be helpful for planning purposes.
    Reply
    • lisahayes63hot
      8 SEP, 2015
      I do the whole first section on the stove top in the morning and then transfer to a slow cooker and let it go on low for the day. When I come in from work, my supper is ready. I just whip up some veggy couscous and away we go.
  • rlego
    20 NOV, 2011
    This recipe was fantastic and well worth the time and effort. Completely worthy to impress for a dinner party. I made the mint yogurt sauce but forgot it in the fridge! You really don't need it. I served the lamb shanks over wheat berries that I boiled in chicken stock for 45 minutes. I think barley would be nice too.
    Reply
  • PandoraNoir
    14 NOV, 2009
    This was completely and absolutely delicious. I added 3 cardamom pods and also added dates in addition to the apricots. I served it with veggies instead of wheatberry salad as we don't eat grains. If I made this again, I would certainly choose to brown the shanks first rather than babysit the oven and turn the shanks every 30 minutes!
    Reply
  • KELSEA84
    26 JUN, 2009
    I made this for an Arabian Nights themed dinner party. Outstanding! The presentation is great, and the flavours so wonderful.
    Reply
  • Quarrier
    9 NOV, 2008
    I made the lamb, fennel, wheat berry
    Reply
  • Quarrier
    9 NOV, 2008
    I made the lamb, fennel, wheat berry
    Reply
  • Quarrier
    9 NOV, 2008
    I made the lamb, fennel, wheat berry
    Reply
  • SOMERSIZING
    1 SEP, 2008
    HELLO! I TRIED TO GO TO THE MINT YOGURT AND IT LOCKED UP MY COMPUTER. HAD TO GO TO CTL-ALT-DELETE TO GET IT TO SHUT DOWN WHICH GAVE ME TIME TO HAVE A SHORT BREAK, AND NOW I'M BACK, BUT THIS TIME I WENT TO THE SEARCH AND OBTAINED THE "MINT YOGURT" RECIPE. BUT FELT I NEEDED TO TELL YOU ABOUT THE PROBLEM. THANIKS
    Reply
  • macksmommom
    20 MAR, 2008
    have not made this as yet BUT IT JUST LOOKS DELICIOUS......THANKS
    Reply