When you think of lamb shanks you think of slow braising over liquid (usually red wine) for hours as the rain beats against the roof and the kittens cuddle with a warm blanket on the couch.
But lamb shanks in spring? Seems odd until you discover a simple way to slow roast the shanks without all the hearty winter veges and stew resources.
This Moroccan lamb shank takes hardly any effort and delivers the most succulent, full from bone meat.
Ingredients
3 lamb shanks
1T cumin
1T paprika
1t ground ginger powder
1t onion power
1t turmeric
1t cayenne
1t coriander
½t allspice
Pepper
Whisk all dry ingredients together. Spread evenly on the outside of the shanks, thoroughly covering the meat.
Place on a foil lined baking sheet. Cover with more foil to make a tight seal. Refrigerate for a bit and be sure to take out to come to room temperature an hour before cooking.
Preheat oven to 275. Place shanks in the oven on a lower rack and do nothing for 3.5 hours.
The meat should be dying to fall off the bone, so you know it’s done. If you have any concern, a thermometer should hit 145-ish.
Pull and let sit in the foil for a few minutes.
Serve with the Chermoula sauce below as a great dipping vehicle.
Serve with a Moroccan chickpea salad and it’s the best way to celebrate lamb in the spring or summer.
Chermoula sauce
Blend the following ingredients and let sit in the fridge to come together while the lamb is cooking. Sort of similar to chimichurri with a little less garlic. A great dipping sauce for the lamb.
1C cilantro
1/2C parsley
1 clove garlic
Zest of one lemon
Juice of one lemon
Good glug of olive oil to make it thick, but not pasty
1T paprika
½t cumin
½t cayenne
So warm, so wnderful, so easy! A remarkably simple, yet satisfying Fall or Winter comfort meal.
