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Ingredients (4 servings) 4 Hind Lamb Shanks 1 Onion – Roughly Chopped 2 Carrots –Diced Large 3 stalks of Celery-Diced Large 12 Fresh Tomatoes-Quartered 8 Cloves of Garlic-Smashed Zest from 1/2 Orange Juice from 1/2 Orange Zest from 1/2 Lemon Juice from 1/2 Lemon 16 Dates (reserve half of garnish) 1 Cinnamon stick 2 Bay Leaves 2 pinches of Saffron 1/2 tsp of Cumin 1/2 tsp of Paprika 1/2 tsp of Curry powder 1/4 Cup Fresh Ginger 1 Cup Fresh Cilantro- Chopped 2 T Harissa Paste 1 Cup White Wine |
Preparation
1. Season lamb shanks generously with salt and pepper and then sear in hot pan with vegetable oil. When shanks are evenly browned all over remove from the frying pan and arrange in a casserole or deep roasting pan
2. In another pot cook all of the rest of the above ingredients except the tomatoes until tender. When veggies are tender add the tomatoes and cook until they start to break down. Then blend with an immersion blender or in a regular blender. If using a regular blender only fill it halfway and lay a towel over the covered blender top to avoid any spillage or injury
3. Pour the puree over the lamb shanks and cover loosely and braise in oven at 300-325 degrees for 1-3/4 – 2 hours until tender but not falling off the bone
Serving Suggestions
Place one Lamb Shank on each plate over cous-cous. Moisten with some of the braising liquid and scatter toasted almonds, dates, olives, and fresh cilantro around the dish, Preserved lemons are also a nice additional touch
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