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Featured Recipe: Moroccan Lamb Shanks (February 2005)
Chef: Mike Nicholson
Braised in the Cook & Hold
Ingredients
8 lamb shanks
3 T (44 ml) coriander
2 T (30 ml) salt
2 t (10 ml) fennel seeds
2 t (10 ml) cayenne pepper
2 t (10 ml) black pepper
2 T (44 ml) curry powder
1/4 C (59 ml) olive oil
2 large onions, diced
6 cloves garlic, smashed
4 oz (118 ml) tomato paste
5 C (1 L) chicken stock
12 oz (354 ml (plum tomatoes, chopped
4 t (20 ml) lemon zest
3 cinnamon sticks
2 C (473 ml) dried apricots, cut in half
1 C (236 ml) chopped cilantro
Preparation
Combine all spices and rub on lamb shanks. Sear in hot oil. Remove shanks, place in a roasting pan and sauté onion and garlic until caramelized. Add all remaining ingredients, bring to a boil and pour over the lamb shanks.
Cook in a preheated Cook & Hold at 250 F (121 C) for 4 hours and hold overnight at 160 F (71 C).
Serving Tips
Serve shanks over cous cous with extra sauce.
Garnish with cilantro and lemon zest.
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