North African Lamb Shanks -

Todd English

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.

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Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 480

Ingredients Method

Ingredients

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

Method

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.