Moroccan-Style Lamb Shanks

Moroccan Lamb Shanks — Photo:
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless

Active Time:

1 hr 20 mins

Total Time:

3 hrs 30 mins

Servings:

This braised lamb dish is dinner party-worthy, especially since most of the cooking is hands-off. Serve the lamb over couscous for an easy but impressive meal.

Frequently asked questions

What are lamb shanks?

A lamb shank is the bony bit between the lamb leg and the knee bone. The foreshank comes from the front legs and the hind shank — which is meatier — comes from the back legs. You can serve one to two people per lamb shank.

Make ahead

You can cook the lamb up to 3 days in advance, and store it in an airtight container in the refrigerator. Rewarm it gently in a 300°F oven so the meat stays tender and juicy; high heat will dry it out.

Suggested pairing

The warmly flavored spices, the luscious braised lamb and the sweet toasted almonds are all a great match for the hit of fruit found in a Zinfandel from Napa Valley.

Notes from the Food & Wine Test Kitchen

Searing the lamb shanks before braising them caramelizes the meat to add complexity to this dish, while the red wine, harissa, tomatoes, and spices used in the braising liquid ensure every bite of lamb is full of flavor. The couscous is perfect for soaking up with sauce, and the chopped herbs and almonds on top add a bright herbal element, plus a nice textural contrast, to the silky braised meat.

Cook Mode (Keep screen awake)

Ingredients

1/4 cup extra-virgin olive oil
4 meaty lamb shanks (about 1 1/4 pounds each)
Salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, finely chopped
2 large garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons tomato paste
1 teaspoon harissa or other chile paste
1 cup dry red wine
One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
2 cups chicken stock or canned low-sodium broth
1/4 cup slivered almonds, chopped
2 tablespoons finely chopped mint
2 tablespoons chopped cilantro
2 tablespoons unsalted butter
1 large shallot, minced
One 10-ounce box instant couscous
1 cup water
1/4 cup dried currants

Directions

Preheat the oven to 325°F. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on.
Spread the almonds in a pie pan or baking sheet in an even layer and toast for about 10 minutes, or until golden. Remove from the oven and set aside.
Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes. Return the vegetables and lamb to the sauce and keep warm.
Combine the mint with the cilantro and almonds in a small bowl and season lightly with salt and pepper.
Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture.
Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.