Moroccan L;amb Shank

Serves 6

Ingredients 

2 tablespoons olive oil 
6 small frenched lamb shanks (5 to 6 pounds total)
2 large onions (3 cups chopped yellow onions)
3 garlic cloves, peeled and thinly sliced
1 tablespoon fresh ginger, grated
1 teaspoon cayenne pepper
1 1/2 teaspoons ground turmeric 
1 1/2 teaspoons ground cumin 
1/2 teaspoon ground cardamom 
1 1/2 teaspoon cinnamon
3 1/2 to 4 cups of chicken or bone broth or spring water 
2 stalks of lemongrass, trimmed and cut into 4 parts
2 teaspoons sea salt

Method 

Preheat the oven to  300°F

Heat the oil in a large stainless steel pot or Dutch oven, such as staub or le creuset.

Pat the lamb shanks dry with paper towels.

In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned.

Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside. 

In the same pot, add the chopped onions and over medium-low heat stir for 3 minutes or until the onions are medium-soft.  Add the garlic and grated ginger and cook until the garlic is lightly golden  on the edge. 

Stir in the rest of the spices and cook for one minute.

Stir in the bone broth or water and the  lemongrass and add the lamb shanks to the pot. Cover the pot, bring to a boil and reduce heat and let it simmer for a few minutes over the stove and then transfer to the oven.

​Cook for 2 1/2 hours, or until tender. The meat should come off the bone easily and serve with steamed vegetables i.e.  carrots and cauliflower.   

Note that the bone broth or water will not cover all the lamb shanks. That is okay. It will  bake in the oven.  

​Also, you can keep the pot over the stove and let it simmer for 2 1/2 hours. 

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