Moroccan Braised Lamb Shanks with Quince and Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots


Moroccan Braised Lamb Shanks with Quince and Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots

Ingredients

  • Moroccan Braised Lamb Shanks with Quince and Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots
  • Serves 4
  • 3 tablespoons olive oil
  • 4 lamb shanks, room temperature
  • salt and pepper
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 4 quinces, peeled, cored and cut in fourths, and placed in a water bath with the juice of a lemon
  • 4 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon tomato paste
  • 4 cups beef stock
  • 4 strips lemon peel
  • 1 tablespoon honey
  • 1 pinch saffron strands (optional)
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish

Instructions

Heat the oil in a Dutch oven over medium high heat. Season the shanks with salt and pepper and brown well on all sides. Remove shanks to a plate.

To the Dutch oven, add butter and melt over medium high heat. Add onions and cook until lightly browned, about 8-10 minutes. Add quince and cook for 2 minutes. Add garlic and cook for 1 minute. Add coriander, cumin, ginger, cinnamon, salt and pepper and cook for 1 minute. Add tomato paste and stir well and add beef stock, strips of lemon zest, honey, saffron (optional) and browned lamb shanks and bring to a boil over high heat. Place a lid on Dutch oven and put in oven to cook for 1 hour.

Turn shanks and cook another hour.

Remove from oven and remove any excess fat. Taste for seasoning and add the lemon juice to taste.

Garnish with fresh cilantro

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