Moroccan Lamb Shanks with Olives & Apricots
Prep Time
Serves
Cooking Mode
4 lamb shanks (4 lb./2 kg)
¾ tsp salt and pepper, divided
3 tbsp olive oil, divided
2 medium onions, diced
4 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground paprika
½ tsp ground cinnamon
1 can diced tomatoes
1 cup beef broth
¾ cup pitted, halved green olives
½ cup chopped dried apricots
2 tbsp finely chopped fresh mint (optional)
4 lamb shanks (4 lb./2 kg)
¾ tsp salt and pepper, divided
3 tbsp olive oil, divided
2 medium onions, diced
4 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground paprika
½ tsp ground cinnamon
1 can diced tomatoes
1 cup beef broth
¾ cup pitted, halved green olives
½ cup chopped dried apricots
2 tbsp finely chopped fresh mint (optional)
Directions
1Preheat oven to 325ºF (160ºC). Season lamb shanks with 1/2 tsp (2 mL) each salt and pepper. Heat half the oil in Dutch oven or large oven-proof saucepan over medium heat. Brown lamb shanks in batches, about 20 min., transfer to platter.
2Heat remaining oil in same pan. Cook onions and garlic until lightly golden and tender, about 6 min. Stir in cumin, paprika, cinnamon, remaining salt and pepper; cook 2 min. until fragrant. Pour in tomatoes and broth; bring to a boil. Add lamb shanks, olives and apricots to pan.
3Bake, covered, stirring occasionally, 3 to 3 1/2 hr. until meat is very tender. Remove meat from bone and return to pot. Sprinkle with mint before serving. Serve with couscous and lemon wedges.
Tips
1
To make an even heartier dish, stir in 1 can (540 mL) chickpeas in the last hr. of baking.
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Personal Note
Personal Note