North African Lamb Shanks
This recipe for North African Lamb Shanks features tender, braised lamb infused with warm spices and the bright zest of navel oranges, peel and all. Slow-cooked to fall-off-the-bone perfection, the shanks are complemented by a rich sauce that pairs beautifully with local couscous, offering a hearty and aromatic dish inspired by the vibrant flavors of North Africa.
- Bone-in lamb shanks (4 (about 5 lb.))
- Kosher salt (1½ tsp.)
- Freshly ground black pepper (1½ tsp.)
- Olive oil (¼ cup)
- Yellow onions (4 cups coarsely chopped)
- Celery ribs (2 coarsely chopped)
- Carrot (1 coarsely chopped)
- Navel oranges (2 coarsely chopped)
- Cinnamon sticks (4)
- Cumin seeds (2 Tbsp.)
- Coriander seeds (2 Tbsp.)
- Orange juice (2 cups)
- Chicken broth (4 cups)
- Preheat oven to 400°. Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or sauté pan over medium-high heat 8 to 10 minutes or until browned; drain. Transfer lamb to a roasting pan.
- Discard oil and drippings. Add onions and next 2 ingredients to skillet, and sauté 2 to 3 minutes. Stir in oranges and next 3 ingredients, and cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant. Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half. Stir in broth, and cook, stirring occasionally, 10 minutes. Pour vegetable mixture over lamb in roasting pan. Cover tightly.
- Bake at 400° for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.