Dec 12 Moroccan Lamb Shanks

Ingredients

• Dry Rub

  • 1 tsp (5 mL) cumin seed
  • 1 tsp (5 mL) coriander seed
  • 1 tsp (5 mL) fennel seed
  • 1/2 cinnamon stick
  • 1/4 cup (60 mL) paprika
  • 1/2 tsp (2 mL) nutmeg
  • 1/2 tsp (2 mL) cayenne

• Lamb

  • 4 lamb shanks
  • 1 tbsp (15 mL) canola oil

• Mirepoix

  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 carrot, chopped
  • 2 cups (500 mL) chicken stock

• Sauce

  • 1 tbsp (15 mL) canola oil
  • 1 onion, diced
  • 1 red pepper, cut into large chunks
  • 1/2 cup (125 mL) dried apricots
  • 1/4 cup (60 mL) dried, pitted prunes
  • 1/4 cup (60 mL) dried figs

Directions

Dry Rub:
Combine cumin, coriander, fennel and cinnamon in a skillet set over medium-low heat. Toast spices, shaking pan occasionally for about 5 to 7 minutes, or until fragrant. Place into spice grinder and process until smooth. Add remaining ingredients and mix well.

Lamb:
Preheat oven to 275 F (135 C). Trim 1″ (2 cm) of meat off the skinny end of the lamb shank. Combine spices and coat the lamb shanks. Cover and refrigerate overnight. Heat oil in a skillet set over medium heat; add lamb shanks and brown in oil. Transfer lamb shanks to a baking pan and combine with Mirepoix and chicken stock. Place in oven and bake for 4 to 5 hours. Remove from heat and let cool. Cover and refrigerate overnight. Remove any fat from the lamb liquid. Separate the shanks and braising liquid.

Sauce:
Heat oil in a skillet set over medium heat; add onion and red pepper and sauté. Add reserved braising liquid and dried fruit to skillet. Bring to a boil; then simmer until sauce has thickened. Add lamb shanks to the sauce and reheat. Serve over couscous.

Serves 4