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

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"Morosian" Lamb Shanks
Course Main Dish
Cuisine Moroccan, Persian
Keyword Lamb
Prep Time 30 minutes
Cook Time 2-3 hours
Servings
people
Ingredients
Shanks
Sweet Carrots
Mashed Potatoes
Cucumber Salad
Course Main Dish
Cuisine Moroccan, Persian
Keyword Lamb
Prep Time 30 minutes
Cook Time 2-3 hours
Servings
people
Ingredients
Shanks
Sweet Carrots
Mashed Potatoes
Cucumber Salad
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