Lamb Shanks Braised With Apricots and North African Spices

Name: Lamb Shanks Braised With Apricots and North African Spices
Total time: 3 h 30 min
Yield: Four servings
Cuisine: african, french
Ingredients: 1 small cinnamon stick; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground clove; 1/2 teaspoon ground ginger; 1 1/2 tablespoons black peppercorns; 1/4 teaspoon cumin seeds; 1/4 teaspoon cardamom pods; 1/2 teaspoon coriander seeds; 1 teaspoon fennel seeds; 3 tablespoons olive oil; 4 lamb shanks from young lamb (about 1 pound each), trimmed of excess fat; 1 tablespoon kosher salt, plus more to taste; 12 cloves garlic, peeled; 4 small onions, peeled and diced; 2 cups chicken broth, homemade or low-sodium canned; 20 dried apricots; 1 tablespoon chopped fresh thyme; Freshly ground pepper to taste

By Molly O'Neill

Total Time: About 3 hours 30 minutes
Rating: 5(53)
Comments: Read comments

Featured in: THE FRENCH CONNECTION

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Ingredients

Yield:Four servings

1small cinnamon stick
¼teaspoon ground nutmeg
¼teaspoon ground clove
½teaspoon ground ginger
1½tablespoons black peppercorns
¼teaspoon cumin seeds
¼teaspoon cardamom pods
½teaspoon coriander seeds
1teaspoon fennel seeds
3tablespoons olive oil
4lamb shanks from young lamb (about 1 pound each), trimmed of excess fat
1tablespoon kosher salt, plus more to taste
12cloves garlic, peeled
4small onions, peeled and diced
2cups chicken broth, homemade or low-sodium canned
20dried apricots
1tablespoon chopped fresh thyme
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Combine the cinnamon stick, nutmeg, clove, ginger, peppercorns, cumin, cardamom, coriander and fennel in a spice grinder and grind until fine and well mixed. Measure out 3 tablespoons and reserve the rest for another use.
Step 2
Preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a large roasting pan over medium-high heat. Season the shanks with the salt, place in the pan and sear on all sides, about 15 minutes. Remove and set aside the shanks. Turn the heat to low. Add 1 tablespoon of oil, the garlic and onions. Cook until browned, stirring often, about 15 minutes. Pour in the chicken broth, raise the heat and deglaze the pan. Stir in the spice mixture and the apricots. Put the shanks back in the pan.
Step 3
Cover with foil and roast until the meat is very soft, turning the shanks frequently and spooning the liquid over them, about 2½ hours. Take out the shanks and degrease the sauce. Stir in the thyme and salt and pepper to taste.
Step 4
Divide the shanks among 4 plates and spoon the sauce over them. Serve with couscous or potatoes.

Ratings

5 out of 5

53 user ratings

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Comments

jill6 years ago

Substitute Baharat spice blend for all the other spices if it is available in your area. Or order from World Spice in Seattle.

Mark5 years ago

This recipe has an absurd amount of black pepper. It ruins the dish. Instead of 1 1/2 tablespoons, 1 1/2 teaspoons would be more like it. You can always add more black pepper at the table, if that's what you'd like.

Jason M.3 years ago

The 1 1/2 tablespoons is for the spice mix, of which you only use 3 tablespoons in total for the dish.

Audrey6 years ago

I found this bland. If I were to make it again, I'd double the spice mix and add extra apricots.

Warren6 years ago

Very tasty, but quite heavy on the black pepper. Would reduce next time!

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