Moroccan lamb Shanks – Soft and tender lamb shanks are slowly cooked in Moroccan spices until the meat falls off the bones.
- 4 lamb shanks, trimmed
- 2 teaspoons of olive oil
- 2 medium brown onions, sliced
- 1½ tablespoons of plain or multipurpose flour
- 3 fresh cloves of garlic, crushed
- 1½ teaspoons sweet paprika
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- ¼ teaspoon of ground cloves
- ⅛ teaspoon of cinnamon
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 orange, juice and zest approximately ⅓ cup of juice
- ½ teaspoons of fine salt
- Preheat oven to 150°C / 300°F
- On medium-high heat, heat the olive oil in a pot with a strong bottom / Dutch oven (with lid) and brown the shank (4) well all over and placed on a plate.
- Carefully drain the excess oil from the pot, leaving about 1 tablespoon, then add sliced onion (2 medium) to the same pot and fry the onion over medium-low heat until they start to soften.
- Sprinkle plain flour (1 ½ tablespoon) over the softened onion and stir over medium heat for one minute.
- Add the crushed garlic (3 cloves), sweet paprika (1½ teaspoon), ground cumin (1½ teaspoon), ground coriander (1½ teaspoon), ground cloves (¼ teaspoon)) and cinnamon (⅛ teaspoon) to onion and continue to fry for another minute.
- Then add the tomato paste to the onions and fry it for another minute. Add beef stock (3 cups) and orange juice (from 1 orange – about ⅓ cup) and salt (½ teaspoons) to the onion mixture and mix well, scraping up any flavour spots from the bottom of the pot.
- Return the shank to the pot and bring to simmer, place the lid and place in the oven to bake for 3 hours or until cooked through and falling away from the bone. Stir the orange zest (from one orange) through the sauce and serve.