Saturday, October 19, 2013

Moroccan Lamb Shanks

This recipe is care of Jamie Oliver's Food Revolution cookbook. He calls for using 'lamb leg steaks' which I don't think are a thing in the states. So I grabbed some lamb shanks, which I intended to roast until I realized every recipe online for lamb shanks calls for them to be braised. So I improvised a braising liquid (ideally after browning the meat I would've tossed a mirepoix into the pot for some more flavor), and everything turned out ok. I'm not sure if I'd make this specific dish again; apricots in a savory dish is a little strange to me.
2 lamb shanks
3 cups beef stock
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon coriander
A few sprigs of parsley
Salt and pepper

In a dutch oven over medium high heat, add a little canola oil and brown the lamb shanks on all sides. Add the beef stock, then the spices and parsley. Season with salt and pepper, and place in  a 375°F oven for 1.5 hours. Remove the lamb shanks, and save the braising liquid for something else. What exactly, I haven’t figured out yet.

1 medium red onion, diced
1 large tomato, deseeded and diced
1 jalapeno, deseeded, deveined and diced
8 dried apricots, chopped
Handful of parsley, chopped
1 (15) ounce can of garbanzo beans
1 tablespoon balsamic vinegar
2 teaspoons cumin
Salt and pepper

Preheat a large sauté pan over medium heat, and add the onion, apricots, and pepper. Cook for 5 minutes until softened. Add the tomato and parsley, along with the cumin and some salt and pepper. Pour the garbanzo beans on top, including the liquid, and add an additional ½ cup of water. Simmer for 5 minutes, until sauce-like. Add the balsamic vinegar, and season with salt and pepper.

To Finish:
1 cup uncooked couscous
1/5 cups chicken stock
Lemon juice
Olive oil
Greek Yogurt

Bring the chicken stock to a boil in a small saucepan and season with salt. Simmer couscous, covered for 6 minutes, then remove from heat and let sit for another 4 to 5 minutes. Stir in lemon juice and olive oil.

Serve the lamb shank over the couscous, top with the sauce and some yogurt.


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