Braised Moroccan Lamb
Melt-in-your mouth lamb shanks in a rich, deeply flavored sauce. Just a quick sear and then the oven does all the work for you! Perfect for a cozy dinner and a no fuss, fail-safe way to put together a show stopping entrée for the holidays!
Servings: 4 people
- 5 cups low sodium chicken stock
- 1 chicken bouillon cube
- 1 tsp salt
- 4 tbsp olive oil divided
- 1 tbsp cornstarch
- 1 lb lamb neck cut into stew sized pieces
- 3 lb lamb shank about 4
- 2 sprigs rosemary fresh, about 8 inches
- 8 sprigs thyme
- 12 cloves garlic crushed
- 1 onion large, cut into chunks
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 tsp cinnamon powder
- 1 tsp cumin coriander powder optional
- 1/2 tsp paprika powder optional
- 8 prunes dried, optional
- 2 jalapenos sliced, optional
- 2 carrots large, sliced into 1/2 inch pieces, optional
- 1 lb klondike fingerling potatoes cut in half, optional
Pre-heat the oven to 450° F.
Put the chicken stock and bouillon cube in a saucepan. Bring to boil. Set aside.
In a large bowl, combine the salt and corn starch with 2 tbsp of olive oil . Add the lamb and coat thoroughly with the mixture.
Heat 2 tbsp of olive oil in a large dutch oven (I use 6 3/4 quart) on medium high heat. Add the crushed garlic, rosemary and thyme and sauté until fragrant.
Brown the lamb pieces, a few at a time - about 3-4 minutes on each side.
Add all the remaining ingredients including the chicken broth and bring to a boil.
Cover the dutch oven and place in the middle rack. Cook until fork tender- about 1 1/2 hours.