RECIPES | Big Jim’s BBQ | Moroccan Lamb Shanks

Big Jim's BBQ Recipe - Moroccan Lamb Shanks

Big Jim’s BBQ Recipe – Moroccan Lamb Shanks

Moroccan Lamb Shanks

An easy October recipe

4 lamb shanks,trimmed
1 tbsp paprika
1 tsp ground coriander
1 tsp cumin
1 tsp cinnamon
1 tsp turmeric
Sea salt
Freshly cracked black pepper
2 tbsp olive oil
1 large onion, roughly chopped
1 cup of diced celery
1/2 cup of diced carrots
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
2 cups beef or veal stock stock
1/2 cup of red wine
2 cups chopped tomatoes
1 small can diced green peppers
1/4 cup dried cranberries
1 tbsp honey
Squeeze of lemon juice

Preheat the oven to 325 Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. Add a little of the olive oil to the heated pan and brown all 4 of the spiced lamb shanks. Transfer to a casserole dish
Meanwhile, dice the onion, garlic, carrots, celery and ginger. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and colored from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock, wine with the tomatoes, green peppers, cranberries and honey, stirring gently until evenly combined. Cover with the lid and cook for 2-2½ hours until the lamb shanks are tender and the meat is ready to fall off the bone. Add a squeeze of lemon juice and season to taste.
Serve with your favorite couscous
garnish with fresh basil
I like to rub the shanks the night before ! Enjoy

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