My Moroccan Lamb Shanks are the perfect comfort dish this winter and must-do for all Moroccan food fans! The deep flavours of Moroccan cooking marry so perfectly with the richness of lamb meat. On my trip to Morocco I ate many a tagine and slow cooked meat dish. By cooking the meat low and slow it allows the flavours to infuse and penetrate the meat whilst it becomes tender and ‘falling off the bone’ as so many of us love. Moroccan cooking is well known for incorporating fruit to dishes to enhance the flavours of the spices. I’ve added the tart sweetness of apples and dried fruit into this dish which I think works so well with the meat and my Moroccan Ras el Hanout blend.
Spices used in this recipe
Moroccan Ras el Hanout – Med
Moroccan Ras el Hanout translates in Arabic to “top of the shop”, implying the spices used are the best the seller has to offer. There are as many variations as there are towns and no two are exactly alike. Our mixture has 14 different herbs and spices delicately balancing the sweet and savoury flavours to give it a complex and well-rounded flavour without being overly spicy.$3.45
1. Heat oil and butter in a deep dish pan, add meat and brown
2. Add onion and cook till onion is translucent.
3. Add chopped apple and stock or water, bring to the boil and simmer till meat falls off the bone(1-1/2 hours)
4. Remove meat and discard bones. Tear meat rather than cut and put back into the pan.
5. Add prunes and couscous and bring to the boil, simmmer till couscous ready.
6. Serve with a coriander and preserved lemon and warm bread.
Tips: I usually prepare this dish the night before up to step 5 and finish the last 2 steps 20minutes before meal time.
The next day the flavours seem to be deeper and more satisfying, as well as taking the pressure off mid week meal times