Moroccan Braised Lamb Shanks with Quince and Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots


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Moroccan Braised Lamb Shanks with Quince and Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots

Ingredients

  • Moroccan Braised Lamb Shanks with Quince and Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots
  • Serves 4
  • 3 tablespoons olive oil
  • 4 lamb shanks, room temperature
  • salt and pepper
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 4 quinces, peeled, cored and cut in fourths, and placed in a water bath with the juice of a lemon
  • 4 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon tomato paste
  • 4 cups beef stock
  • 4 strips lemon peel
  • 1 tablespoon honey
  • 1 pinch saffron strands (optional)
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish

Instructions

Heat the oil in a Dutch oven over medium high heat. Season the shanks with salt and pepper and brown well on all sides. Remove shanks to a plate.

To the Dutch oven, add butter and melt over medium high heat. Add onions and cook until lightly browned, about 8-10 minutes. Add quince and cook for 2 minutes. Add garlic and cook for 1 minute. Add coriander, cumin, ginger, cinnamon, salt and pepper and cook for 1 minute. Add tomato paste and stir well and add beef stock, strips of lemon zest, honey, saffron (optional) and browned lamb shanks and bring to a boil over high heat. Place a lid on Dutch oven and put in oven to cook for 1 hour.

Turn shanks and cook another hour.

Remove from oven and remove any excess fat. Taste for seasoning and add the lemon juice to taste.

Garnish with fresh cilantro

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