When you can’t decide between the Persian-Spiced Lamb Shanks or the Moroccan Lamb Shanks, you create a mash-up!

"Morosian" Lamb Shanks

Course Main Dish
Cuisine Moroccan, Persian
Keyword Lamb
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 people

Ingredients

Shanks

  • 4 Big Lamb Shanks
  • 2 t Ground Cinnamon
  • 1 t Ground Nutmeg
  • 2 t Ground Cardamon
  • Salt and pepper
  • 1 t Ground Turmeric
  • 3 t Dried Thyme
  • 2 t Ground coriander
  • 1 t Ground Cumin
  • 1 t Ground Fennel
  • 1 t Chili Flakes
  • 1 T Cornstarch
  • Vegetable Oil
  • 2 Bay leaves
  • 2 Limes Juice of,
  • 2 Onions chopped
  • 1 Lime zest
  • 1 Orange zest, then slice for garnish
  • 3 Carrots Sliced
  • 2 Leek Thick sliced
  • 5 cups Chicken Broth 2 bullions
  • 1.5 cups Pomegranate Juice
  • Parsley, Mint and Dill chopped, for garnish

Sweet Carrots

  • 1 kg Carrots Peeled and sliced in 4
  • 3 T Butter
  • 1 T brown sugar
  • 1 t Aromat
  • 1/2 Orange juice of,

Mashed Potatoes

  • 10 Potatoes peeled and chopped
  • 1 Butternut peeled and chopped
  • 4 Sprigs Fresh Thyme
  • 1 Splash olive oil
  • 2 T Butter
  • Salt and pepper to season

Cucumber Salad

  • 2 Cucumbers thinly sliced
  • 3 T olive oil
  • 3 T Lemon juice
  • 1 Jalapeno chopped finely
  • 1 T Crushed chili
  • 2 T Fresh Coriander chopped finely

Instructions

Shanks

  1. Mix together the cinnamon, nutmeg, cardamon, salt, pepper, turmeric, coriander, cumin and chili. Rub the mixture into the shanks.
  2. Refrigerate for an hour or longer (if you can).
  3. About 30 minutes before you want to cook them, sprinkle the cornstarch over the shanks and shake off the excess.
  4. Heat the oven to 180C.
  5. Heat the oil in a large Dutch Oven over medium heat and brown the shanks, 2 at a time. Set aside.
  6. Saute the onions, carrots, leeks until soft.
  7. Add the lime zest, orange zest, salt, thyme and bay leaves and stir to mix.
  8. Return the shanks to the pot, add the juice and stock. Bring to a boil. Cover and transfer the pot to the oven. Braise for about 2.5 hours. The meat should fall off the bowl when done.
  9. Remove the meat from the bones and place in a platter with the chunky gravy (braising liquid and vegetables). Garnish with dill and serve the parsley and mint mixture and orange slices on the side.

Sweet Carrots

  1. Melt the butter and add the sugar and Aromat.
  2. Add the carrots and the orange juice.
  3. Saute until glossy, sticky and tender.

Mashed Potaoes

  1. Boil the potatoes with fresh thyme.
  2. Roast the butternut with thyme and olive oil.
  3. Mash the potatoes and butternut with butter, salt and pepper.

Cucumber Salad

  1. Mix all salad ingredients together and let it marinade in the fridge for as long as possible.

Recipe Notes

This is an awesome meal to prepare for a dinner party.  I do love spending a few hours in the kitchen in the afternoon, so that I can enjoy wine with my friends in the evening.

Anther helpful hint is get your friend to make the side dishes - thanks for the food and recipes Samantha Wilson.  They were the perfect accompaniment for my Morosian surprise.

Thanks for the inspiration: https://cooking.nytimes.com/recipes/1016943-persian-spiced-lamb-shanks?smid=pin-share and https://www.bonappetit.com/recipe/moroccan-lamb-shanks-pomegranate

 

"Morosian" Lamb Shanks

Course Main Dish
Cuisine Moroccan, Persian
Keyword Lamb
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 people

Ingredients

Shanks

  • 4 Big Lamb Shanks
  • 2 t Ground Cinnamon
  • 1 t Ground Nutmeg
  • 2 t Ground Cardamon
  • Salt and pepper
  • 1 t Ground Turmeric
  • 3 t Dried Thyme
  • 2 t Ground coriander
  • 1 t Ground Cumin
  • 1 t Ground Fennel
  • 1 t Chili Flakes
  • 1 T Cornstarch
  • Vegetable Oil
  • 2 Bay leaves
  • 2 Limes Juice of,
  • 2 Onions chopped
  • 1 Lime zest
  • 1 Orange zest, then slice for garnish
  • 3 Carrots Sliced
  • 2 Leek Thick sliced
  • 5 cups Chicken Broth 2 bullions
  • 1.5 cups Pomegranate Juice
  • Parsley, Mint and Dill chopped, for garnish

Sweet Carrots

  • 1 kg Carrots Peeled and sliced in 4
  • 3 T Butter
  • 1 T brown sugar
  • 1 t Aromat
  • 1/2 Orange juice of,

Mashed Potatoes

  • 10 Potatoes peeled and chopped
  • 1 Butternut peeled and chopped
  • 4 Sprigs Fresh Thyme
  • 1 Splash olive oil
  • 2 T Butter
  • Salt and pepper to season

Cucumber Salad

  • 2 Cucumbers thinly sliced
  • 3 T olive oil
  • 3 T Lemon juice
  • 1 Jalapeno chopped finely
  • 1 T Crushed chili
  • 2 T Fresh Coriander chopped finely

Instructions

Shanks

  1. Mix together the cinnamon, nutmeg, cardamon, salt, pepper, turmeric, coriander, cumin and chili. Rub the mixture into the shanks.
  2. Refrigerate for an hour or longer (if you can).
  3. About 30 minutes before you want to cook them, sprinkle the cornstarch over the shanks and shake off the excess.
  4. Heat the oven to 180C.
  5. Heat the oil in a large Dutch Oven over medium heat and brown the shanks, 2 at a time. Set aside.
  6. Saute the onions, carrots, leeks until soft.
  7. Add the lime zest, orange zest, salt, thyme and bay leaves and stir to mix.
  8. Return the shanks to the pot, add the juice and stock. Bring to a boil. Cover and transfer the pot to the oven. Braise for about 2.5 hours. The meat should fall off the bowl when done.
  9. Remove the meat from the bones and place in a platter with the chunky gravy (braising liquid and vegetables). Garnish with dill and serve the parsley and mint mixture and orange slices on the side.

Sweet Carrots

  1. Melt the butter and add the sugar and Aromat.
  2. Add the carrots and the orange juice.
  3. Saute until glossy, sticky and tender.

Mashed Potaoes

  1. Boil the potatoes with fresh thyme.
  2. Roast the butternut with thyme and olive oil.
  3. Mash the potatoes and butternut with butter, salt and pepper.

Cucumber Salad

  1. Mix all salad ingredients together and let it marinade in the fridge for as long as possible.

Recipe Notes

This is an awesome meal to prepare for a dinner party.  I do love spending a few hours in the kitchen in the afternoon, so that I can enjoy wine with my friends in the evening.

Anther helpful hint is get your friend to make the side dishes - thanks for the food and recipes Samantha Wilson.  They were the perfect accompaniment for my Morosian surprise.

Thanks for the inspiration: https://cooking.nytimes.com/recipes/1016943-persian-spiced-lamb-shanks?smid=pin-share and https://www.bonappetit.com/recipe/moroccan-lamb-shanks-pomegranate