Braised Moroccan-Spiced Lamb Shanks with Herb Salad
Meat
• 4 Lamb shanks, (about 4 pounds), bone-in
Produce
• 1 cup Cilantro, packed leaves
• 2 tsp Coriander, ground
• 4 Garlic cloves
• 1 1/2 tsp Ginger, ground
• 1 tsp Lemon, zest
• 1/2 cup Mint, packed
• 1 cup Parsley, packed leaves
• 1/2 Red onion, medium
• 1 (28-ounce) can Tomatoes
• 2 Yellow onions, medium
Canned Goods
• 1 cup Chicken stock
Baking & Spices
• 1 tsp Allspice, ground
• 1 Black pepper, Freshly ground
• 1/2 tsp Cardamom, ground
• 1/4 tsp Cayenne
• 1 1/2 tsp Cinnamon, ground
• 2 tbsp Granulated sugar
• 1 Kosher salt
• 2 tbsp Kosher salt
• 1/2 tsp Peppercorns, black
Oils & Vinegars
• 5 tbsp Olive oil, extra-virgin
• 1/2 cup Red wine vinegar
Nuts & Seeds
• 2 tsp Cumin
In this recipe, the lamb is braised in Moroccan spices until it is “fall off the bone tender” and is paired with a flavorful herb salad for an impressive entrée fit for a dinner party.
· 3hr 30min· Gluten free · 4 servings