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Moroccan Braised Lamb Shanks

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

  • Servings: 4
Moroccan Braised Lamb Shanks

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 (9)

  • 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.

  • 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!

  • KELSEA84 26 Jun, 2009

    I made this for an Arabian Nights themed dinner party. Outstanding! The presentation is great, and the flavours so wonderful.

  • Quarrier 9 Nov, 2008

    I made the lamb, fennel, wheat berry

  • Quarrier 9 Nov, 2008

    I made the lamb, fennel, wheat berry

  • Quarrier 9 Nov, 2008

    I made the lamb, fennel, wheat berry

  • 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

  • macksmommom 20 Mar, 2008

    have not made this as yet BUT IT JUST LOOKS DELICIOUS......THANKS

  • Thulani 19 Mar, 2008

    This recipe is out of this world, just delicious

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