Repost: Moroccan braised lamb shanks with prunes and preserved lemon

[jgraz]

(Because I made it again tonight and it was still yummy.)


If you don't want to deal with all the whole and ground spices, you can substitute a spice mix called ras el hanout. Add a couple tablespoons to the tomato paste and make sure you fry it just a little before pouring in the wine.

For those who don't happen to have a jar of preserved lemons sitting in your pantry, you can make a pretty good facsimile by using a peeler to remove the zest from 2 or 3 lemons (leave the white stuff) and simmering it for about 15 minutes in a strong brine made of salt, lemon juice and a bit of the whole spice mix and aromatics listed below (add a little water if you don't have enough juice to cover). Let the zest cool in the brine, rinse and use as described below. Store any extra in the brine for future use.

Oh, and don't be turned off by the prunes -- the long braising time turns them into sweet little pillows of lamby goodness. They're probably the best part of this recipe.

You can also use dried apricots instead of prunes -- just make sure they are unsugared and unsulfured. Some people like the velvety sweetness of the prunes, others think the slight astringency of the apricots offsets the richness of the lamb. (I prefer prunes. ;))


(Thanks to hippywife for the inspiration. :hi: )

Moroccan Braised Lamb Shanks with Prunes and Preserved Lemon

(All measures approximate)


6 lamb shanks, trimmed

salt and ground pepper

1/4 cup olive oil


whole spice mix

1 tablespoon whole cumin seed
2 teaspoons whole fennel seed
12 whole peppercorns
6 whole green cardamom pods
1 3-inch cinnamon stick
6 whole allspice berries


ground spices

2 teaspoon paprika
1 teaspoon cayenne (or more, to taste)
1/4 teaspoon mace
1/2 teaspoon freshly grated nutmeg


aromatics

2 bay leaves
1 teaspoon lavender
1 teaspoon ground ginger


mirepoix

one large onion, chopped (~2 cups)
3 carrots, chopped (~1 cup)
3 ribs celery, chopped (~1 cup)
large pinch salt
large pinch sugar


2-3 tablespoons tomato paste

6 whole cloves garlic, lightly smashed and peeled

36 pitted prunes (about 10 oz)
2 preserved lemon rinds, cleaned, rinsed and chopped


1/2 teaspoon saffron threads, dissolved in 1/2 c warm water
2 cups dry red wine
1 cup dry white wine
2 cups double-strength meat stock (I used frozen homemade turkey stock)
1 tablespoon honey

Chopped cilantro for garnish

~~~~~~~~~~~~~~~~~

Preheat oven to 350F, set rack to lowest or second-lowest level.

Generously season lamb shanks with salt and ground pepper.

Heat olive oil in a large dutch oven medium heat. Add shanks in 2-3 batches and brown well. Set aside.

Spoon out all but 3 tablespoons fat from the pot, return to heat.

Add whole spices and fry for 30 seconds. Immediately add mirepoix, salt and sugar and stir to combine. Reduce heat to medium-low.

Sweat vegetables and spices until soft and well-caramelized.

Add tomato paste, ground spices and aromatics, stir to combine and cook on medium until tomato paste and spices begin to fry in the oil.

Pour in red wine, deglaze and simmer until reduced by half.

Add white wine, saffron, meat stock and honey.

Return lamb shanks to the pot, add prunes, garlic and preserved lemon.

Cover tightly and bake for 2 hours.

Uncover and bake for 30 min -- top surface of shanks should be nicely browned.

Turn shanks over to expose bottom surface, bake for another 30 min.

Meat should be fall-off-the-bone tender at this point. If the shanks are still a bit al dente, re-cover the pot and bake at 300 for another 1/2 hour or so.

Remove from oven, cover, and let rest for 15 minutes. Serve sprinkled with chopped cilantro.


(This is even better the second day. Store the pot in the fridge and scrape off any visible fat after it cools. If the sauce becomes too thick, you can add a bit more stock before reheating.)



Side suggestions: Glazed carrots with cumin, honey and lemon and/or couscous with onion and toasted almonds.

[hippywife]

1. Not sure how

I inspired you to make this again, but this still does look and sound delicious with all the wonderful spices. Maybe I would like this recipe better than the osso bucco.

:hi:

[jgraz]

4. Me either ;)

I think we were discussing ways to braise lamb shanks and you mentioned using Moroccan spices. That's my story and I'm stickin to it.

[hippywife]

5. Boy, that was a LONG time ago. LOL n/t

[jgraz]

6. Almost a year ago.

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x41147

[kestrel91316]

2. Those chopped pieces of lemon rind in the stew - do you EAT them or

push them aside? I have a jar of homemade preserved lemons in my fridge that I don't really know what to do with. I see recipes that use them, but are not clear about what part to use (pulp vs rind) and whether or not you actually eat them.....

[jgraz]

3. You eat them. They pretty much melt into the braising liquid.

Use the RIND, not the pulp. Take a lemon, pull out the pulp and throw it away (it should come away easily from the rind). Rinse the rind to get off slime and extra salt. Then, just chop it up (I leave mine a bit chunky so people get a big hit of lemon every now and then) and add it to the braising liquid.

Preserved lemons work really well in braises, but you can also use them in fresh preparations like chermoulah (http://en.wikipedia.org/wiki/Chermoula).

Good luck!

[kestrel91316]

7. Wow, cool, thanks. Some recipes aren't that specific, so was afraid to try using them.

[jgraz]

8. You can also "recharge" your jar with more lemons (or squeezed-out rinds)

Just fill them with salt and recover with juice and water. 6 weeks later, you have more preserved lemons. :D

[kestrel91316]

10. Oohhhh, I like the idea of being able to use my old rinds!!

[jgraz]

9. One more thing

I can't BEGIN to tell you how much better this is the second night out. If you can, make it a day ahead and store it in the fridge. It tastes like food tastes when you're stoned. :D

[hippywife]

11. Ain't that always so

with this kind of dish? I can almost taste that blend of spices and aromatics. Yum!