dinner

Moroccan Spiced Lamb Shanks Braised with Preserved Lemon and Olives

Name: Moroccan Spiced Lamb Shanks Braised with Preserved Lemon and Olives
Ingredients: 2 x 16 oz (450 g) lamb shanks Lamb shanks, bone-in; 3 tbsp (45 ml) extra virgin olive oil Olive oil; 1 medium (150 g) yellow onion Yellow onion, finely chopped; 4 cloves (12 g) garlic Garlic, minced; 2 tsp ground cumin Ground cumin; 2 tsp ground coriander Ground coriander; 1 tsp ground ginger Ground ginger; 1 tsp turmeric Turmeric; 1/2 tsp ground cinnamon Cinnamon; 1/4 tsp cayenne pepper Cayenne pepper; 4 cups (950 ml) low-sodium chicken broth Low-sodium chicken broth; 1/2 preserved lemon (about 1 oz or 30 g) Preserved lemon, rinsed and flesh discarded, rind thinly sliced; 1/2 cup (75 g) green olives, pitted Green olives, pitted; 1/4 cup (15 g) fresh cilantro Fresh cilantro, chopped, for garnish; Flaky sea salt, to taste Flaky sea salt

Nutrition

2867

kcal

Calories

126

Protein

212

Carbs

157

Fat

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Ingredients(15)

Lamb shanks, bone-in2 x 16 oz (450 g) lamb shanks

Olive oil3 tbsp (45 ml) extra virgin olive oil

Yellow onion, finely chopped1 medium (150 g) yellow onion

Garlic, minced4 cloves (12 g) garlic

Ground cumin2 tsp ground cumin

Ground coriander2 tsp ground coriander

Ground ginger1 tsp ground ginger

Turmeric1 tsp turmeric

Cinnamon1/2 tsp ground cinnamon

Cayenne pepper1/4 tsp cayenne pepper

Low-sodium chicken broth4 cups (950 ml) low-sodium chicken broth

Preserved lemon, rinsed and flesh discarded, rind thinly sliced1/2 preserved lemon (about 1 oz or 30 g)

Green olives, pitted1/2 cup (75 g) green olives, pitted

Fresh cilantro, chopped, for garnish1/4 cup (15 g) fresh cilantro

Flaky sea saltFlaky sea salt, to taste

Instructions

Preheat your oven to 325°F (160°C). Pat the lamb shanks completely dry with paper towels. Season them generously all over with salt and pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, cumin, coriander, ginger, turmeric, cinnamon, and cayenne pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer. Return the lamb shanks to the pot, nestling them into the liquid. Add the sliced preserved lemon rind and the pitted green olives.

Cover the pot tightly and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone. The kitchen will fill with a rich, aromatic scent.

Carefully remove the lamb shanks from the pot and set them aside on a platter. Skim any excess fat from the surface of the braising liquid. If the sauce is too thin, you can simmer it on the stovetop over medium heat for 10-15 minutes to reduce and thicken slightly.

To serve, place a lamb shank on each plate. Spoon the rich, flavorful braising liquid, olives, and preserved lemon over the lamb. Garnish generously with fresh chopped cilantro and a sprinkle of flaky sea salt. The tender lamb, bright preserved lemon, and briny olives create a complex, satisfying dish.