Dinner · Moroccan · 20 min
Moroccan Spiced Lamb Shanks Braised with Preserved Lemon and Olives
- Calories
- 2867
- Protein
- 126g
- Carbs
- 212g
- Fat
- 157g
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
Method
- 01Preheat 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.
- 02Heat 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.
- 03Add 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.
- 04Pour 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.
- 05Cover 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.
- 06Carefully 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.
- 07To 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.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
