Moroccan braised lamb shanks with prunes and preserved lemon

[jgraz]

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 peeling 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.


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

Moroccan Braised Lamb Shanks with Prunes and Preserved Lemon

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
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)

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

Preheat oven to 300F, 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 and stock

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

Cover tightly and bake for 2 hours.

Increase heat to 350, 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.



(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: Steamed pumpkin and/or couscous with onion and toasted almonds.

[hippywife]

1. Wow!

You really did it up right! This sounds so rich and fabulous. Glad I could inspire such a creative recipe (even if I only contributed the lamb shanks part!) I'm dying to stick a spoon into that picture and taste it!

I brought my shanks home today. There are two very nice sized ones. They are in the freezer right now because she froze them not knowing when she'd be able to get them to me. They are vacuum sealed and the card that came with them says to use them with in 10 days or freeze them for up to six months. I'm thinking of seasoning them with some Sale alle Erbe della Marlunghe that I have in the cabinet. What think you?

The shanks come from Niman Ranch www.nimanranch.com Now can I think I can make the osso buco by braising the shanks whole and not having to cut them across the bone, can't I?

Thanx, again, for all your guidance in the other thread. Very, very much appreciated. :9

[jgraz]

2. You don't have to crack them for lamb osso bucco

They cook faster, but I think it hurts the presentation.

[jgraz]

3. Oh -- and don't use that expensive salt in the braising pot

You can use it as a condiment when you serve it, but the delicate flavor of the salt will be completely wasted during the long cooking process.

[hippywife]

4. Thanx for the additional advice.

I can't wait to try these! I'll probably do it this weekend, I'm thinking. I'll let you know how it turns out. In the meantime, boun appetito! :hi:

[jgraz]

5. Oh, it might be fun to add that salt to some gremolata

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_1295,00.html

It's very simple, but it really adds a lot to braised meats.

[hippywife]

6. I just passed this recipe on

to the friend who gave me the lamb shanks. We'll see what she says tomorrow. It really is a fantastic recipe!

Anyway, I got a 20% off coupon today for Bed Bath & Beyond My Budget so I went online to look for dutch ovens. The only enameled cast iron ones in my price range were the Rachel Ray at $49.99 and I just don't want something with her name on it in my kitchen! So the search is still on. I could go one of these with the coupon but they aren't for stovetop use:

http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=111215&RN=787&

I wonder if I could braise the shanks in my stainless Farberware and then transfer them to that for the oven portion. I'm still wondering if I can't do it all in my stainless from stovetop to oven. :shrug:

[jgraz]

7. Some recipes do exactly what you're describing

If you use a separate stovetop pan, you should use it for browning the shanks, caramelizing the mirepoix, deglazing and reducing the red wine. That will make sure that you get all of the flavor out of the skillet and into to braising pot.

[jgraz]

8. Whoops -- you already have a farberware stock pot??

ANY heavy-bottomed, oven-safe stock pot will work just fine for this recipe!! Just make sure the handles are safe for use in the oven (most are, but some of the cheap plastic ones could melt or blister). Before I got my Le Creuset, I braised lamb shanks and other meats in my stainless pots all the time. I still do when I'm making a double-batch for a big dinner crowd.

I've been assuming you didn't have a stock pot in your kitchen. You totally don't need to buy a new enameled pot just for braising.

[hippywife]

9. Thank you!

According to the info that came with my cookware, the handles are oven safe to 450. So, I can actually try to cook the lamb this weekend without looking for a new pot! :bounce:

[jgraz]

10. Cool! When you want to upgrade, here's the one to get

From Cook's Illustrated:

Update: May, 2007

In the January/February 2007 issue, we tested inexpensive Dutch ovens against our pricey favorites, the Le Creuset 7 1/4 Quart Round French Oven ($229.95) and the All-Clad Stainless 8-Quart Stockpot ($257.95). We were impressed by the significantly cheaper Round Enameled Cast Iron Casserole with Lid by Chefmate for Target ($39.99). Just as our article was published, however, Target’s website sold out of this test kitchen Best Buy. Target assured us that the casserole will be available in stores through 2007. We suggest contacting Guest Services at a Target store and giving them the DPCI number (070/02/0962), so they can tell you if it’s in stock.

[hippywife]

15. I'll have to call them and see

if they have this item in the store. I'm sure it would come in handy for many things, I'm sure.

[mtnester]

11. Go to Kohl's and Macy's online

both are selling some quite nice stuff

I just got a purty new cast iron/enamel red one...it is sweet and I used to to do short ribs.

At least take a peek at some of their stuff.

ALSO...also...much of the Martha Stewart (and others) cast iron line are on sale right now at Macy's...get ready and check it out: (sorry in advance for the temptations)

http://www1.macys.com/search/index.ognc?SearchTarget=*&Keyword=cast+iron


(I got some of those baby cast iron Martha casseroles...LOVE them)

[hippywife]

14. I did look at Kohl's website and

found not very much to choose from, they had the Rachel Ray, of course! There's one at Macy's that looks like a good buy, maybe. I keep forgetting we have a Macy's here because it's in the mall where I never go. Haven't been to one in probably 8 years. LOL

I think I'm going to look at Tuesday Morning and then hit Macy's if they don't have anything. Thanx! :hi:

[yellerpup]

12. Heavenly!

A friend made this dish for me several years ago and I have never forgotten what a luscious meal it made. Thank you for providing the recipe because I never could get it from her. She served it with bright orange lentils and a shower of chopped cilantro. I would crawl across the continent for this meal. I'm drooling all over my keyboard!

[jgraz]

13. Cilantro would probably be a nice garnish

I wanted to use it, but I left it off the grocery list (D'oh!). Oh well, next time...