Braised lamb shanks with ras el hanout

Ras el hanout is a wonderful spice blend that all good pantries must treasure. It is a secret weapon added to dishes like this and in the likes of soups and stews. Adding a little spice cuts through the richness of the shanks. This dish gets better with being stored for a day or two and so is perfect to cook up on the weekend and enjoy early in the week. It will keep for 3-4 days in the fridge and up to 3 months in the freezer.

5 from 1 vote

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Course: Main Course

Cuisine: Moroccan

Prep Time: 25

Cook Time: 3

Servings: people

Calories: 327kcal

Author: Nellie Kerrison | Relish Mama

Cost: $35

Equipment

Oven proof pot or slow cooker

Ingredients

6 lamb shanks
2 tablespoons olive oil plus extra for frying
4 heaped teaspoons sea salt
2 tablespoons ras el hanout
1 brown onion finely diced
1 celery stalk finely diced
2 carrots peeled and finely diced
2 cloves garlic crushed or finely chopped
250 ml red wine
100 ml port
2 x 400g tins of crushed tomatoes
1 tablespoon sherry vinegar substitute for balsamic vinegar if need to
3 sprigs of fresh thyme leaves picked and roughly chopped
Sea salt
Freshly cracked black pepper
Fresh parsley leaves roughly chopped, to serve

Instructions

Preheat oven to 150°C.
Combine the olive oil, salt and ras el hanout in a bowl. Rub this mixture into the lamb, massaging well to cover entirely.
Heat a large heavy-based saucepan over a medium-high heat. Add a splash of oil and the shanks and cook until browned on all sides. Transfer to a plate and set aside. Turn the heat down to medium. Add the onion, celery and carrot and cook for 8-10 minutes, stirring often. Add the garlic and stir for a further minute. Increase the heat a little and deglaze the pan by adding 250ml red wine, stirring as it bubbles madly. Taste the sauce and adjust seasoning, if needed.
Add the lamb shanks back into the dish as well as the port, tomatoes, vinegar and thyme. Bake, covered with a lid or foil and cook for 3 hours, or until the lamb is tender and almost falling off the bone.
Top with parsley to serve.
Lovely served with mashed potato or polenta, couscous or rice as well as crusty bread and a big bowl full of green leaves or steamed green beans.
Any leftover meat is fabulous served shredded and tossed through pappardelle pasta

Notes

This dish gets better with being stored for a day or two and so is perfect to cook up on the weekend and enjoy early in the week. It will keep for 3-4 days in the fridge and up to 3 months in the freezer.

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