Why are they "sort of" Moroccan? I used lots of Moroccan flavors, coriander, ginger cumin but, I used red wine as the braising liquid and that would not be traditional. This is a nice comfort food for these chilly nights that we are getting trough out the US and even Hawaii.
Braised Lamb Shank
4 Lamb Shanks
3 Tablespoons Extra Virgin Olive Oil
1 Onion, quartered
2 Ribs Celery, chopped in big chunks
2 Carrots, chopped in big chunks
3 Cloves of garlic
1 1 inch piece of ginger, cut in half
1 Small bunch of cilantro leaves, about 1/4 cup
1 Teaspoon dried coriander
2 Teaspoons cumin
1 Teaspoon smoked paprika
Salt and Pepper
2 Cups Red Wine
2 Cups Water
Brown shanks in olive oil. As they are browning place onion, celery, carrot, garlic, ginger and cilantro in the food processor, process until minced very fine. After the shanks are brown, remove to a plate and add the minced vegetables. Cook until softened, add the rest of the spices and stir. Add the shank back to the pot and cover with the wine and water. Simmer for one hour. Check on tenderness, the meat should easily be pulled of the bone.
Serve with Polenta, Risotto or take some of the sauce and toss with pasta and serve the shank on top.
Enjoy!
