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.
SourceThe Martha Stewart Show, March Winter/Spring 2008