| Recipe For Moroccan Lamb Shanks |
|
Recipes from Kasbah Derkaoua, Erfoud, Morocco Tying a headscarf (Okay, it's not a recipe!)
Moroccan Recipes from Kasbah Agafay, near Marrakech
More Moroccan Recipes
|
recipe from Jeanette Savage
4 lamb shanks Splash of extra virgin olive oil 10 peeled and chopped very ripe tomatoes (or 1 tin chopped tomatoes) 500 ml chicken stock 1 large brown onion diced 1 tsp ground ginger 2 cloves garlic chopped 1 heaped tsp ground coriander 1 heaped tsp ground cumin 30 stigmas of saffron (about) 1/2 tsp ground cinnamon 1/2 tsp ground white pepper 1 lemon zested 4 fresh bay leaves 30g flaked, blanched almonds, roasted 1/4 cup chopped preserved lemons (or 2 tbs lemon juice) 1/2 bunch fresh coriander, chopped 1/2 bunch flat leafed parsley chopped Method Splash some oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove. Place all the remaining ingredients into the baking tray except the coriander, parsley and almond flakes. Combine well with the lamb shanks. Cover with foil and place in a preheated oven for 3 hours at 160C. Check after an hour and a half that shanks have enough liquid - we want things reducing but not drying out. If they look a little thirsty add a little more chicken stock. The flesh should come away from the bones without resistance when done. Remove from the oven and stir through the parsley, coriander and flaked almonds. These are more than just garnish - they are the flavours that will enhance the dish. Season to taste. Serve with couscous, mash or steamed rice. Serves two, or more if the shanks are large.
© All Rights Reserved www.moroccan-cooking.com
Moroccan Cooking home | about us | privacy | site map
|