MOROCCAN INSPIRED BRAISED LAMB SHANKS

INGREDIENTS

  • 4 lamb shanks
  • 1/2 cup golden raisins
  • 4 lamb shanks
  • 1 lb onion, large dice
  • 1 lb carrots, large dice
  • 1/2 lb fennel, large dice
  • 1/4 cup garlic cloves
  • 1 tblsp ginger, chopped fine
  • 2 ea cardamom seeds, skin removed
  • pinch saffron
  • 1 tsp chili flakes
  • 2 tsp fennel seed
  • 1/2 cinnamon stick
  • 2 tsp curry powder
  • 1 tbsp salt
  • 1 tsp ground clove
  • 1 tsp caraway seed
  • 1/2 cup almonds

PREPARATION

  • Season lamb shanks with salt and black pepper. Roast in a 450° oven until golden brown, about 30-40 minutes.
  • Chop the onions, carrots and fennel and sauté in 1/4 cup olive oil until onions have softened, then add the rest of the ingredients and cook for 5 minutes.
  • Add two 10 oz cans chopped pear tomatoes and 1 bottle dry white wine.
  • Bring up to a simmer on the stove, then add browned lamb shanks and braise in a 350° oven until fork tender (approximately 2 hours).
  • Serve over couscous with a glass of Massa Syrah, of course.
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Syrah, Block 6, Canterbury Vineyard, Sierra Foothills
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