9 November 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Moroccan Lamb shanks
This dish is the perfect dinner party meal. Hearty, full of flavours and offering something a little bit different.
Good things come to those who wait, and lamb shanks are well worth the wait!
The shank: the lower part of the leg, from the knee down, is one of the toughest cuts you can find on a lamb. Ideal for braising. And after a good long stint in the oven, the reward is a succulent, meaty dish.
This dish pairs perfectly with our Billy Cabernet Sauvignon.
What you’ll need:
2/3 cup (160ml) olive oil
8 x 350g Frenched lamb shanks
2 leeks, cut into 1cm pieces
2 onions, chopped
4 garlic cloves, chopped
¼ cup (75g) harissa paste
2 cinnamon quills
1 pinch saffron thread
Finely grated zest & juice of 1 orange
1/2 cup (125ml) white wine
1/2 cup (110g) dried apricots, chopped
2/3 cup (110g) pitted dates, chopped
400g can chickpeas, rinsed, drained
3 x 400g cans chopped tomatoes
2 cups (500ml) chicken stock
100g Sicilian olives
Coriander leaves & chopped smoked almonds, to serve
Preheat the oven to 150°C.
Heat 1/3 cup (80ml) oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned. Transfer lamb to a plate and set aside. Discard any remaining oil.
Return the casserole to medium-high heat and add the remaining 1/3 cup (80ml) oil. Add leek, onion, and garlic, and cook, stirring, for 4-5 minutes or until softened.
Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine and bring to a boil.
Cook, scraping the bottom of casserole with a wooden spoon, for 2-3 minutes or until the wine mixture is reduced by half. Stir through apricot, date, chickpeas, tomatoes and stock, and bring to the boil.
Return lamb to casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.
Increase oven temperature to 200°C and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.
Meanwhile, using the heel of your hand, squash olives and discard pits.
Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.