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Braised Moroccan-Spiced Lamb Shanks with Herb Salad

In this recipe, the lamb is braised in Moroccan spices until it is "fall off the bone tender" and is paired with a flavorful herb salad for an impressive entrée fit for a dinner party.
Course Main Course
Cuisine Mediterranean, moroccan
Keyword braise, braised, herb, herbs, lamb shank, moroccan
Prep Time 30 minutes
Cook Time 3 hours
Servings 4
Calories 474kcal

Ingredients

Braised lamb shank:

  • 3 tablespoons extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 4 bone-in lamb shanks, about 4 pounds
  • 2 medium yellow onions, thinly sliced
  • 4 garlic cloves, chopped
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • teaspoon ground ginger
  • teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne
  • 1 cup chicken stock
  • 1 (28-ounce) can crushed tomatoes

Herb salad with quick pickled onions:

  • ½ cup red wine vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons kosher salt
  • ½ teaspoon black peppercorns
  • ½ medium red onion, halved and thinly sliced
  • 1 cup (packed) parsley leaves
  • 1 cup (packed) cilantro leaves
  • ½ cup (packed) mint
  • 1 teaspoon lemon zest
  • 2 tablespoons extra-virgin olive oil

Instructions

Braised lamb shank:

  • Preheat oven to 325ºF (170ºC). Heat a large heavy-bottomed Dutch oven or saucepan over medium-high heat, add the olive oil and heat through.
  • Season the shanks with salt and pepper then working 2 at a time, brown the shanks on all sides, about 8 minutes total. Set aside and repeat with the remaining shanks.
  • Lower the heat to medium then add the onion and sauté until tender, about 6 minutes. Add the garlic and sauté for an additional minute.
  •  In a small bowl stir together the cumin, coriander, ginger, cinnamon, allspice, cardamom and cayenne until completely combined.
  • Add to the pot and let the spices cook until fragrant, about an additional minute. Add the chicken stock to deglaze the pan followed by the tomatoes and lamb shanks then bring the mixture to a boil.
  • Cover tightly with the lid then place in the oven and braise until the meat is falling off the bone, about 3 hours. Rotate the lamb about every hour.
  • Remove the lid and raise the heat to 350ºF (180ºC), and continue to bake until the lamb browns lightly and the liquid reduces, about an additional 30 minutes, uncovered. Remove from the oven and let cool.

Herb salad with quick pickled onions:

  • In a small saucepan over medium heat, whisk the vinegar, ½ cup water, sugar, salt and peppercorns together until combined and bring the mixture to a boil. Add the onion to a small bowl and pour the mixture over the top.
  • Let the quick pickled onions sit for at least 10 minutes. Add the onions to a medium-mixing bowl. Add the parsley, cilantro, mint and lemon zest. Toss with the olive oil and season with salt.

To serve:

  • Serve the lamb shanks in bowls topped with the herb salad over the top.

Nutrition

Calories: 474kcal | Carbohydrates: 19g | Protein: 42g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 129mg | Sodium: 3729mg | Potassium: 693mg | Fiber: 3g | Sugar: 10g | Vitamin A: 137IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 5mg