Moroccan Lamb Shank
Serves 4
From Hogshead Canmore by Chef Trevor Whitehead
Ingredients
4 lamb shanks
2 tbsp olive oil
2 sprigs rosemary
6 sprigs thyme
2 onions roughly chopped
2 leeks roughly chopped
6 apricots
3 star anise pods
4 thai bird chilies
beef stock to cover (8-10 cups depending on roasting pan size)
dried apricot thinly slivered for garnish
Moroccan spice blend
2 tbsp allspice
2 tbsp ground ginger
1 tbsp cinnamon
1 tbsp fresh ground coriander seed
1 tbsp turmeric powder
1 tbsp kosher salt
½ tbsp fresh ground nutmeg
½ tbsp white pepper
¼ tbsp fresh ground fennel seed
Method
- Rub shanks with olive oil and massage in spice blend, reserving any leftover spice rub
- Roast shanks in 450° oven for 10-12 minutes or until browned on outside
- Add all remaining ingredients & leftover spice rub, cover lamb shanks with stock, cover
Bake 350° for 4.5 hours till tender - Remove shanks from braising liquid and set aside to rest and cool
- Strain liquid and into a stock pot and reduce by 2/3
Serving
Place shanks in a shallow roasting pan at 450°, top with reduction, bake for 8 minutes per side and reduction is thick enough to coat shank
