Braised Lamb Shanks with Dried Fruit and Moroccan Spice Rub

Braised Lamb Shanks Moroccan Spice4

To save time and energy on Friday, I try to do at least part of the Shabbat Meal in advance. In this case, it’s the main course. Even better the next day, these braised lamb shanks are perfect for any festive meal!

Serve with minted rice, or couscous. Garnish with dry roasted pistachios.

Make this easy and savory dish a day or two before serving. believe me, it will be even better then! If you don’t cook with wine, substitute beef or chicken broth for the braising liquid.

Braised Lamb Shanks Moroccan Spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lamb shank — at room temperature
2 tablespoons olive oil
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes — Aleppo pepper, if available
1 tablespoon curry powder — or Ras El Hanout
2 teaspoons dried mint flakes
1 tablespoon pistachio nuts — ground
1/4 cup currants — or dried barberries
1/4 cup dried cherries
1/2 cup dried apricots — diced
1 cup dry red wine
1/4 cup pistachio nuts, dry-roasted — reserved for garnish

Braised Lamb Shanks Moroccan Spice2

Combine the onion powder, garlic powder, salt, Aleppo pepper, Ras El Hanout (or curry powder) ground pistachios, and mint in a large ziplock bag. Add the lamb shanks and shake well to coat the meat.

Heat the olive oil to medium high in a heavy, lidded casserole. Add seasoned lamb shanks and sear on all sides.

Braised Lamb Shanks Moroccan Spice3

Add the dried fruit and any of the remaining spice rub.

Pour the red wine over all, cover, and reduce heat to a bare simmer. Cook on lowest setting for about 2 1/2 hours or until the lamb shanks are tender.

Refrigerate overnight.

To serve, remove the meat from the shank bone. Reheat, and garnish with pistachios.

Cuisine: “Middle Eastern”
Source: “All Good Gifts, 2020”
Copyright: “Glyn Ruppe Melnyk”
Start to Finish Time:”3:00″ plus overnight if made in advance

Serving Size : 4
Preparation Time: 30 minutes
Cooking Time: 2 hours and 30 minutes

Per Serving (excluding unknown items): 571 Calories; 31g Fat (52.8% calories from fat); 36g Protein; 27g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 429mg Sodium; 8g Total Sugars; 0mcg Vitamin D; 55mg Calcium; 5mg Iron; 987mg Potassium; 407mg Phosphorus. Exchanges: 0 Grain(Starch).

This entry was posted by Glyn Ruppe-Melnyk.

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