Tag Archives: Lamb

Lamb Shanks, Moroccan Style (cookingnook)

4 small lamb shanks
whole wheat flour (or use white flour)
salt
pepper
1 c water
1 c pitted cooked prunes
1 c cooked dried apricots
1/4 c honey
1/2 t cinnamon
1/2 t allspice
1/4 t cloves
2 T lemon juice
1/2 t grated lemon peel
1/4 t salt

Roll the lamb shanks in flour seasoned with salt and pepper. Place the meat in a baking dish large enough so they are not piled on top of each other. Cover tightly and bake at 350° F until the meat is tender, 1 1/2 – 2 hours. Drain off the fat. Combine the water, prunes, apricots, honey, cinnamon, allspice, cloves, lemon juice, lemon peel and salt. Bring to a boil and simmer for 5 min. Pour the fruit mix over and around the lamb shanks. Cover and bake at 400° F for 30 min. Serve with rice or couscous (which is traditionally Moroccan) and a side vegetable, this makes a wonderful dinner recipe for entertaining.

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Red Wine and Garlic Slow Cooked Lamb Shanks (bestrecipes)

2 t olive oil
2 T flour
4 lamb shanks trimmed
1 brown onion chopped
2 garlic cloves crushed
2/3 c red wine
700 ml passata (can sub tomato sauce)

Season flour with salt and pepper, then coat lamb in flour, shaking off excess. Add to pan and cook until browned. Remove from pan. Add onion and garlic and cook for 3 – 4 min until softened. Increase heat to high and add wine to pan. Cook for 2 min. Stir in sauce and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook for 1 – 1 1/2 hours or until lamb is very tender. Season with salt and pepper. Note: This recipe can just as easily be done in the slow cooker and you don’t have to brown the shanks if you don’t want to. Cook on low for 8 hours. Great with mashed potato, some green beans or similar to cut through the richness and some crusty bread to soak up the sauce. Or if you have any leftovers the meat and sauce are fantastic on pasta.

Tender Slow Cooker Mushroom Lamb Shanks (keyingredient)

3 1/2 lbs lamb shanks, excess fat removed
1 lb cremini mushrooms, halved
1 15 oz can crushed tomatoes, with juices
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 small red bell pepper, sliced
4 cloves garlic, minced
1/2 c beef broth
1/3 c red wine
3 T tomato paste
1 t sugar
3/4 t crushed dried rosemary
1/2 t cinnamon
salt and freshly ground pepper, to taste
parsley, garnish

Put onion, mushrooms, red pepper, carrots and celery a 5 – 6 qt slow cooker. Then add in the canned tomatoes with their juices, tomato paste, garlic, rosemary, cinnamon, sugar, salt and pepper. Season lamb shanks with salt and pepper and place on top of other ingredients. Pour beef broth and wine over the top. Cover mix and cook on low for 8 hours. Taste and adjust seasoning accordingly, garnish with parsley.

Persian Lamb Shanks (cookingandcooking)

4 lamb shanks, (about 1.3 kg)
3 medium onions, sliced
2 celery stalks, chopped
1 medium carrot, chopped
4 garlic cloves
2 bay leaves
3/4 t ground cinnamon
1 t turmeric powder
1/4 t ground saffron
1 t vegetable oil
1 T butter
salt and black pepper to taste

Dissolve ground saffron in 4 T boiling water and set aside. Heat butter and oil over medium heat in a large pot. Add half of the sliced onions and saute for 5 – 6 min. Add turmeric powder and stir. Put the lamb shanks on the onions. Fry the lamb shanks until nicely browned on all sides, about 4 min. Then top with the garlic, celery, carrot, bay leaves and remaining onions. Add the ground cinnamon. Cover the pot and reduce to low (do not add water). Cook over low heat for 1 hour and 45 min (do not stir, just shake the pot occasionally). Add the dissolved saffron, salt and pepper. Cover the pot and cook for 2 hours or until the meat falls off the bone easily (long cooking is required so the meat falls from the bone). Turn the lamb shanks every 30 min so they cook evenly. Add more boiling water if needed. At the end, discard the bay leaves. Your lamb shanks are ready to serve! Serves 4.

Slow Braised Lamb Shanks (cookingmania)

Lamb

2 large lamb shanks (4 small lamb shanks will do as well)
1 large bunch fresh rosemary, approx 75 oz
8 cloves garlic
2 sticks cinnamon
1 small bunch thyme, approx 5 sprigs
1 large onion chopped
4 c chicken stock (just enough to slightly cover shanks)
3 stalks celery chopped
1 T smoked paprika
1 t cumin podwer
3 bay leaves
1/2 t crushed red pepper flakes (opt)
1 c fresh plum tomatoes chopped
1 T butter
1 T flour
1 T red wine vinegar
1 large bunch mint and thyme (for gravy)
2 carrots chopped

Preheat your oven to 450 F. Slash the fat side of the lamb all over with a sharp knife. Rub the lamb all over with salt and pepper. Heat a pan with olive oil. Brown all the side of the lamb shanks. Remove from pan. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a cast iron dutch oven( or any oven safe pan). Place the shanks in the pan on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb. Add stock and all the other ingredients in the pot. Stir everything together, cover and put in the oven to stew for 2 hours 30 min – 3 hours, or until the meat is falling off the bone and the sauce is thick. Note: You might need to add more water or stock as you go. Take it out of the oven and allow to rest for 10 – 15 min.

Gravy

Remove the lamb shanks from the pots. Skim off the fat. Pour away most of the fat from the pan, discarding any bits of herbs. Reserve approx 2 c stock. Add 1 T butter and mix in 1 T flour. Add stock, stirring and scraping all the sticky goodness off the bottom of the pan. Allow to reduce and thicken. Finely chop the mint and thyme, add it to the sauce. Add red wine vinegar at the last minute. Serve warm over mashed sweet potatoes.

Moroccan Meatball Couscous Soup (littlespicejar)

Meatballs

1 t ground coriander
1 t ground cumin
1/2 t curry powder
1/2 t dried thyme
1/4 t turmeric
1/8 t ground cinnamon
1/8 t nutmeg
1/4 t chili powder
salt and pepper to taste
2 T tomato paste
1 1/2 lb ground lamb or beef

Position a rack near the center of the oven and preheat oven to 375º F. Line a baking sheet with parchment paper, set aside. In a medium bowl combine all spices. Mix well. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 t meatball mix and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10 – 12 min or until baked through.

Soup

8 oz Israeli (pearl) couscous
3 T & 2 t olive oil
3 shallots, minced
8 cloves garlic, minced
4 c chicken or vegetable broth
3 3/4 c water
chopped mint or parsley, for serving

Heat 2 t olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1 – 2 min. You’ll know it’s done when you can smell the toastiness. Add a pinch of salt and 1 3/4 c water, allow to come to a boil, reduce the heat to low, cover and allow to cook for 8 – 10 or until water is absorbed. In a large pot or dutch oven, heat the 3 T olive oil over medium-high heat. Add shallots and garlic and allow to saute for about 1 min. Add chicken broth along with the remaining 2 c water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 min. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired. Serves 6 – 8.

Moroccan Lamb Tagine with Sweet Honey Figs (globaltableadventure)

Meat Tagine

1 red onion, sliced in half moons
2 T vegetable oil
4 lb lamb, cut in large chunks
2 cloves garlic, crushed
1 T ground cinnamon
2 t ground ginger
1 t saffron threads
salt, to taste
1 1/2 t pepper
water, as needed

Layer the bottom of a tagine with sliced onion and vegetable oil. Gently heat over medium and cook to soften the onions. Meanwhile, gather your spices. Saffron lends the most haunting flavor to the tagine, while ginger and garlic give it kick. And cinnamon makes everything better. Cut the lamb in large chunks and toss with spice mix. Add to tagine and cook until tender (can cook at a gentle simmer for 4 hours for outrageously good results or cook for just 2 hours and still have good results). Add garnish to the tagine in the last 5 min of cooking. Note: While a ceramic tagine is ideal for slow, moist cooking, you can also make a great tagine in a heavy bottomed French oven. If you use a ceramic tagine, be sure to soak it overnight in water to keep it from cracking. Also, never heat it over medium heat. You can eat tagine with a fork, if you’d like, or you can scoop it up the traditional way – with flatbread or even French bread. Orange blossom water is available at Middle Eastern markets. Most recipes recommend adding 1/2 c water. If yours seems dry, just drizzle a bit of water down through the hole in the top of the tagine. This way the cold water will cause the steam to condense and drip back down over the meat. Serves 8.

Fig and Chestnut Garnish

7 oz dried figs
1 c roasted chestnuts, jarred
2 T butter
1/3 c honey
1/3 c water
1 t orange blossom water (opt)
parsley, for garnish

In a small pot, toss the figs with butter, water, honey and orange blossom water. Simmer for 15 – 20 min until caramelized. Remove from heat and stir in the chestnuts.

Moroccan Lamb Shank Tagine (nomu)

2 lb ripe roma tomatoes (can sub 2 cans diced tomatoes)
6 lamb shanks, trimmed
sea salt
flour for dusting
4 T extra virgin olive oil, divided
1 large brown onion, finely chopped
1 t crushed garlic
2 sticks of cinnamon
2 T Moroccan Rub
1 T Lamb Fond, stirred into 2 c hot water
zest of one orange
1/4 lb roasted almonds
1/2 lb soft-dried Turkish apricots
handful Italian parsley, roughly chopped
handful Coriander, roughly chopped

Score the skin of the tomatoes, place in a bowl and cover with boiling hot water. Drain and peel off the skin using a paring knife. Slice in half and remove the core. Finely chop by hand or pop them in a blender until you have a purée. Set aside. Season and dust the lamb shanks with flour, shaking off the excess. Heat 2 T extra virgin olive oil in a large casserole dish over medium heat. Brown the lamb shanks on all sides and set aside. Add remaining olive oil to the dish and sauté the onion until soft and translucent. Add the garlic, cinnamon sticks and Moroccan Rub and fry for 2 – 3 min. Return the lamb shanks to the dish and pour over the lamb stock. Add chopped or puréed tomatoes along with the orange zest, dried apricots and roasted almonds. Reduce heat, cover and allow to simmer for 2 hours or until the lamb is tender. Alternatively, you can pop them in the oven at 325 F for 2 hours, after which you can remove the lid and cook for a further 20 min to brown the shanks slightly. If the sauce looks too thick at any point, simply add some more lamb stock. Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread. Serves 6.

Moroccan Tagine of Lamb or Beef With Prunes (thespruce)

2 lbs tender beef or lamb, cut into 3″ pieces
2 medium onions, grated or very finely chopped
3 cloves garlic, finely chopped or pressed
3/4 t salt
1 t pepper
1 t ginger
1/2 t saffron threads, crumbled
1/2 t turmeric
1 or 2, 3 – 4″ pieces of cinnamon stick
1/4 c olive oil
1/4 c butter, softened
2 1/2 c water
handful of cilantro sprigs, tied together
1/2 lb prunes
1 T honey
2 T sugar
1 1/2 t ground cinnamon
1 T toasted sesame seeds (opt)
handful of fried almonds (opt)

Pressure Cooker Method

In a bowl, mix meat with onions, garlic and spices. Heat the oil and butter in a skillet over medium heat and brown the meat for a few min until a crust forms. If using a pressure cooker, place the meat mix in the pressure cooker and add water and the cilantro. Over high heat, bring the meat and liquids to a simmer. Cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 – 50 min. (Note: About halfway through cooking, remove 1/2 c liquid and reserve.) After the meat has cooked, release the pressure and reduce the sauce, uncovered until it is mostly oil and onion.

Conventional Pot Method

Add meat mix to the pot along with water and cilantro. Cover and simmer the meat over medium heat for 2 – 2 1/2 hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove 1/2 c liquid and reserve.) If necessary add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.

Clay or Ceramic Tagine Method

Slice one of the onions instead of grating it, and layer the onion rings on the bottom of the tagine. Mix meat with the grated onion, garlic, oil, butter and spices and place on the sliced onion. Add water, cover and place the tagine on a diffuser over medium heat. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temp necessary to maintain the simmer. Allow the tagine to cook for 3 hours or longer until the meat is very tender and the liquids are reduced. (Note: About 2 hours into the cooking, remove 1/2 c liquid and reserve.)

Cook the Prunes

While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered until the prunes are tender enough to easily pinch off the pit or pinch in half. (The amount of time this takes can vary greatly depending on the prunes, but the average is 15 – 30 min.) Drain prunes, then add the 1/2 c reserved liquid from the meat. Stir in the honey, sugar and cinnamon and simmer the prunes for another 5 – 10 min or until they are sitting in a thick syrup.

To Serve

Arrange meat on a large serving platter and spoon the prunes and syrup on top. If you’ve cooked in a tagine, it doubles as a serving dish. If desired, garnish with sesame seeds and/or fried almonds. Moroccan tradition is to gather around the table and eat from this communal plate, using Moroccan bread to scoop up the meat and sauce.

Mediterranean Style Wine Braised Lamb Shanks with Vegetables (themediterraneandish)

Spice Mix

2 1/4 t garlic powder
1 t sweet Spanish paprika
1 t salt
1 t freshly ground black pepper
3/4 t ground nutmeg

Mix together.

Lamb 

6 American Lamb Shanks
2 T olive oil
1 medium yellow onion, roughly chopped
2 celery ribs, chopped
3 large carrots, peeled and cut into large pieces
1 lb baby potatoes, scrubbed
2 c dry red wine (don’t use expensive wine here)
3 c low-sodium beef broth
1, 28 oz can peeled tomatoes
2 cinnamon sticks
4 springs fresh thyme
2 springs fresh rosemary

Preheat the oven to 350 F. In a small bowl, add all the spice mix ingredients and mix to combine. Pat lamb shanks dry and season with the spice mix on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 min or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat. Add onions, celery, carrots and potatoes. Saute for 5 – 7 min on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit. Add broth, tomatoes, cinnamon sticks, thyme and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 min. Turn heat off. Cover pot and transfer to pre-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.) To Make Ahead: These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge. Bring to room temp before heating. Place the lamb shanks in an oven-safe dish with 1/2 c broth or water. Cover and heat in a 350 F heated oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat. When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top. Slow Cooker Instructions: If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less c wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker.  Set the slow cooker on low for 8 hours.

Port Braised Lamb Shanks (recipetineats)

Lamb

4 lamb shanks, approx 400g/13oz each
salt and pepper to taste
2 T olive oil, divided
2 garlic cloves, minced
1 onion, finely chopped
1 celery stalk, finely chopped (opt but recommended)
1 carrot, finely chopped (opt but recommended)
3 T flour
2 c beef broth or chicken broth
3 c port (can use cheap stuff if desired)
1 1/2 c red wine (can sub beef broth)
3 T tomato paste
5 sprigs thyme or 2 t dried thyme
3 dried bay leaves (or 5 fresh)
4 stalks fresh parsley (opt)

Season lamb with salt and pepper. Heat 1 T oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning until browned. Remove then repeat with remaining lamb. Turn heat down to medium. Add remaining 1 T oil, garlic, onion, carrot and celery. Sauté for 5 min until onion is softened. Add flour. Mix into onion mix. Add remaining ingredients. Mix, lumps are ok, they will dissolve while cooking. Add lamb back in, the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid. Simmer for 2 hours then remove lid and simmer for 30 minutes. This step can be done in a 320 F oven (covered with foil or lid) for 2 hours covered then 30 min uncovered; then reduce sauce on the stove per recipe. Or cook in a slow cooker on low for 8 hours; follow recipe to reduce sauce on the stove. Remove lamb into a bowl. Optional: Strain sauce in dutch oven into a bowl. Use spoon to press into onion etc to squeeze out all the flavourful liquid. Pour sauce into dutch oven. Straining the sauce makes it “restauranty” by making it lump free. Skim excess fat off sauce. Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency. Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley. Note: This gets better overnight. To make ahead, follow the entire recipe then let cool, then refrigerate overnight in the dutch oven. Scrape fat off surface. Reheat on the stove or a 350 F oven (covered). Serves 4.

To Serve

fresh parsley, finely chopped

Persian Lamb Shanks (cookingandcooking)

4 lamb shanks, (about 1.3 kg)
3 medium onions, sliced
2 celery stalks, chopped
1 medium carrot, chopped
4 garlic cloves
2 bay leaves
3/4 t ground cinnamon
1 t turmeric powder
1/4 t ground saffron
1 t vegetable oil
1 T butter
salt and black pepper to taste

Dissolve ground saffron in 4 T boiling water and set aside. Heat butter and oil over medium heat in a large pot. Add half of the sliced onions and saute for 5 – 6 min. Add turmeric powder and stir. Put the lamb shanks on the onions. Fry lamb shanks until nicely browned on all sides, about 4 min. Top with garlic, celery, carrot, bay leaves and remaining onions. Add ground cinnamon. Cover pot and reduce to low (do not add water). Cook over low heat for 1 hour and 45 min (do not stir, just shake the pot occasionally). Add the dissolved saffron, salt and pepper. Cover the pot and cook for 2 hours or until the meat falls off the bone easily (long cooking is required so the meat falls from the bone). Turn the lamb shanks every 30 min so they cook evenly. Add more boiling water if needed. At the end, discard the bay leaves. Your lamb shanks are ready to serve! Serves 4.

Homemade Gyros (bravevenus)

1/2 onion
1/2 lb ground lamb
1lb ground beef
2 garlic cloves, minced
1 t dried oregano
1 t ground cumin
1 t dried marjoram
1 t dried ground rosemary
1 t dried ground thyme
1 t black pepper
1/4 t sea salt

Cut onion into large chunks. Place in food processor and chop until finely minced. Place onions onto tea towel and squeeze out excess liquid. In medium-large bowl, combine onions with remaining ingredients. Cover and place in refrigerator for minimum of 2 hours, to allow flavors to blend. Remove mix from fridge and place into food processor. Pulse until mix is tacky. Press meat mix into greased loaf pan. Bake loaf at 325º F for 45 – 60 min or until meat registers at 165º F on meat thermometer. Remove loaf from pan and allow to cool slightly. Slice thinly and serve on pita bread with tomatoes, onions and tzatziki sauce. Makes 6 gyros.

Slow Cooker Mushroom Lamb Shanks (12tomatoes)

 

3 1/2 lbs lamb shanks, excess fat removed
1 lb cremini mushrooms, halved
1 15 oz can crushed tomatoes, with juices
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 small red bell pepper, sliced
4 cloves garlic, minced
1/2 c beef broth
1/3 c red wine
3 T tomato paste
1 t sugar
3/4 t crushed dried rosemary
1/2 t cinnamon
salt and freshly ground pepper, to taste
parsley, garnish

Put onion, mushrooms, red pepper, carrots and celery in a 5 – 6 qt slow cooker. Add in tomatoes (with juices) and paste, garlic, rosemary, cinnamon, sugar, salt and pepper. Season lamb shanks and place on top of other ingredients. Pour beef broth and wine over the top. Cover mix and cook on low for 8 hours. Taste and adjust seasoning accordingly, garnish with parsley. Serves 6.

Easy Beef Belyashi (gastrosenses)

Dough

2 c kefir
3 1/2 c flour
1/2 t salt
1 t baking soda
4 T sunflower oil

Combine all the ingredients except the oil in a mixing bowl and knead on low speed until everything is combined, about 5 – 7 min. Gradually add the oil 1 T at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more min. Cover the dough and leave to rest for 20 – 30 min. Transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking. Stretch each dough ball on the baking sheet using your hands to make 4 1/2″ flat circles. Divide the meat filling onto 14 equal dough balls and place in the centre of each dough circle. Each dough ball should have about 1 – 2 T filling. Then gather up the sides of the circle, pinching them together. Leave a small hole in the centre. Press it slightly to release the air between the filling and dough. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi. Place 3 – 4 belyashi at a time in hot oil seam side down. It’s important not to overcrowd the pan, leaving some space between belyashi as they rise while frying. Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4 – 5 min. Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce. Makes 14 belyashi.

Filling

1 lb ground beef or lamb
2 medium onions, peeled and pureed
2 T fresh cilantro, finely chopped
1/3 T salt
1 t freshly ground black pepper
oil for frying oil

Combine ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour.

Slow Cooked Maple Syrup Lamb Shanks (gourmetgetaways)

4 lamb shanks
1 large onion, cut it into quarters or eighths
4 cloves of garlic, roughly chopped
1 c beef stock
1 c red wine
1/2 c maple syrup
4 star anise
1 shallot (sliced and fried to garnish)
1 T cornflour
1/4 c water

Throw all the ingredients in a baking tray except the cornflour and water. Cover the tray tightly with foil and bake in the oven for about 5 – 6 hours at 250 F. The shanks are cooked when the meat is falling off the bone. Take the lamb shanks out of the oven and keep warm. Strain the liquid into a saucepan. Remove the star anise and blitz the sauce with a stick blender. Put the sauce on the stove to boil an reduce. Reduce the sauce until the volume has halved. Mix cornflour and water and stir into the gravy. Simmer on the stove until thickened. Pour the gravy over the lamb shank and serve with fried shallot to garnish and mashed potato.

Moroccan Lamb Shank Tangine

2 cans good quality chopped tomatoes
6 lamb shanks, trimmed
salt to taste
flour for dusting
4 T olive oil, divided
1 large onion, finely chopped
1 t crushed garlic
2 sticks cinnamon
2 T Moroccan Rub
1 T chicken boullion, stirred into 2 c hot water (ie Better than Boullion)
zest of 1 orange
1/2 c roasted almonds
1/2 c soft dried Turkish apricots
handful Italian parsley,roughly chopped
handful Coriander, roughly chopped

 

Season and dust the lamb shanks with flour, shaking off the excess. Heat 2 T olive oil in a large casserole dish over medium heat. Brown the lamb shanks on all sides and set aside. Add remaining olive oil to the dish and sauté the onion until soft and translucent. Add garlic, cinnamon sticks and Moroccan Rub and fry for 2 – 3 min. Return the lamb shanks to the dish and pour over the chicken stock. Add the chopped or puréed tomatoes along with the orange zest, dried apricots and roasted almonds. Add salt to taste. Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender. Alternatively, you can pop them in the oven at 325 F for 2 hours, after which you can remove the lid and cook for a further 20 min to brown the shanks slightly. If the sauce looks too thick at any point, simply add some more chicken stock. Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread. Serves 6.

Slow Cooker Meatballs with Chutney Sauce

1 slice white bread, torn into pieces
1 1/2 lbs lean ground lamb
1/4 c finely chopped green onions
2 T minced seeded pickled jalapeño peppers
1/2 t freshly ground black pepper
2 garlic cloves, minced
1 large egg
1/2 c mango chutney
1/4 c no-salt-added tomato paste
3 T lower-sodium soy sauce
1 T pickled jalapeño pepper liquid
2 t finely chopped fresh mint
3 c hot cooked couscous
1 T thinly sliced fresh mint

Place bread in a food processor; pulse 2 times or until coarse crumbs measure 1/2 c. Combine breadcrumbs, lamb and next 5 ingredients (through egg) in a bowl. Shape into 36 (1 1/4″) meatballs. Heat a large nonstick skillet over medium-high heat. Add 1/3 of meatballs; cook 1 min, shaking pan to brown on all sides. Transfer meatballs to a 3 1/2 or 4 qt slow cooker. Repeat procedure twice with remaining meatballs. Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs. Cover and cook on LOW for 2 hours. Serve meatballs and sauce over couscous. Sprinkle with thinly sliced mint.

Donair Sausages (docaitta)

400g lean beef
400g lamb (can sub beef)
125 g beef suet (fat)
3 t dried oregano
2 t garlic powder
2 t onion powder
1 1/2 t salt
1 1/2 t dried basil
1 t dried thyme
1 t dried rosemary
1 t cracked black pepper
1/2 t cayenne pepper

Cube the fat and meat into 1” pieces. Grind with the coarse plate of your grinder. Add the remaining ingredients and knead together with your hands. Stuff the sausage into casings and twist into 8” links. To cook, cut the sausages apart, and place into a frying pan with a little water and oil. Bring to a boil. As the water boils the sausage cooks. Make sure to flip the sausage, and pierce them with a fork a few times. Once the water evaporates, the sausages will brown. Makes 8 sausages, 8” long

 

Slow Cooked Lamb Shanks with Orange and Cinnamon (aulifestyle)

4 French trimmed lamb shanks
sea salt flakes and freshly ground black pepper to taste
1/3 c extra virgin olive oil
4 sticks celery, finely sliced
rind of 1/2 orange, peeled into strips
4 eschalots, peeled, halved
8 cloves garlic, smashed in their skins
6 sprigs thyme
1 T cumin seeds
2 cinnamon sticks
1 small red chilli, halved
1 sweet potato, peeled
1 bunch baby carrots, scrubbed
2 T tomato paste
1 litre chicken stock
2 T chopped flat leaf parsley leaves for garnish

Preheat oven to 325ºC. Season lamb with salt and pepper. Heat oil in a large heavy based flameproof ovenproof saucepan over a high heat. Add lamb and cook, turning, until browned on all sides. Transfer lamb to a bowl and set aside. Reduce heat to medium, then add celery, orange rind, eschalot, garlic, thyme, cumin, cinnamon sticks and chilli to pan. Cook for 5 min or until celery and eschalot are golden and have softened slightly. Cut sweet potato into large chunks, then add to pan with carrot and tomato paste. Return lamb to pan, then add stock and simmer for 2 min. Cover pan with lid, then transfer to oven and bake for 2 1/2 hours. Serve lamb shanks sprinkled with parsley.