Moroccan Braised Lamb Shanks with Herby Grape Salad and Couscous
Moroccan Braised Lamb Shanks with Herby Grape Salad and Couscous
Servings: 6 people
Ingredients
- 6 bone in lamb shanks- I had my butcher cut them inverted half to make them more manageable
- 2-3 tablespoons canola oil
- 1 onion -diced
- 2 stalks of celery- diced
- 3 carrots- peeled and cut into small disks
- 6 cloves of garlic – chopped
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 teaspoon allspice
- 2-4 tablespoons of harissa depending on your spice preference
- 4 tablespoons tomato paste
- 1 28 oz can whole San marzano tomatoes
- 1 cup of dry white wine
- 3 cups chicken broth
- Kosher salt and pepper
Herb salad:
- 1 cup chopped mint
- 1 cup chopped Italian parsley
- 1 cup chopped sorrel or watercress if you can’t find sorrel
- 1 cup halved green seedless grapes
Dressing:
- lemon juice- 1-2 lemons
- 3 tablespoons olive oil
- Maldon salt
- Pepper
Toss together with hands to top on lamb.
Instructions
- Season the lamb liberally with kosher salt and pepper. All sides should be seasoned- I would used 1-2 tablespoons of kosher salt and 2 teaspoons of pepper.
- In a large Dutch oven add canola oil on medium high heat. Add the seasoned lamb to the pot and brown on each side on medium high heat for 20 minutes, turning the lamb shanks as they brown. Once all sides are browned remove them and set aside on a plate.
- Remove all but 2 to 3 tablespoons of oil from the Dutch oven. If needed, add 1-2 more tablespoons of olive oil into the pan.
- Add in the onions, carrots and celery to pan. Season the vegetables with 1 teaspoon of salt and half a teaspoon of pepper. Cook the veggies down for 5 to 6 minutes on medium heat before adding the chopped garlic.
- Next add in the spices, the harissa and tomato paste. Stir together on medium heat for five minutes.
- Now add in the can of whole tomatoes, white wine, and chicken broth bring up to a high simmer and nestle the lamb back into the pan with the sauce.
- Taste the sauce to make sure the seasoning is on point if it taste like it needs more salt add it here. Cover the Dutch oven and place into the oven at 300° for five hours or until the lamb is falling off the bone.
- I like to serve this lamb over some couscous with my fresh herb salad on the side.
Notes
With love + salt,
