[CH] Spicy Lamb Shanks

Lipant1@aol.com
Thu, 22 Jun 2000 22:47:13 EDT

I forget who asked for lamb shanks recipe.....  this is from  a well known 
Toronto cook. 

Bonnie Stern Entertains on WTN 
Moroccan Spiced Lamb Shanks  

 makes 8 servings
  
6   lamb shanks (about 12 oz/375g each)   6 
1 tsp   dried thyme   5 mL 
1 tsp   dried rosemary   5 mL 
1 1/2 cups   dry red wine   375 mL 
2 tsp   each of dried coriander and cumin   10 mL 
1 tsp each   each of ground cinnamon, turmeric and fennel   5 mL 
1/2 tsp   hot red chile flakes or to taste   2 mL 
1 tbsp   olive oil   15 mL 
2   onions, chopped   2 
3   cloves garlic, finely chopped   3 
1 tbsp   chopped fresh ginger root   15 mL 
2   28 oz/796mL tin plum tomatoes, drained and chopped (about 4 cups/ 1L)   2 
1 tbsp   tomato paste   15 mL 
3 cups   beef stock or water   750 mL 
   salt and pepper to taste    
4 cups   quick cooking couscous   1L 
4 cups   boiling water or chicken or vegetable stock)   1L 
1/4 cup   fresh coriander leaves   50 mL 
  
Trim any fat from lamb and discard. Place lamb shanks in a large dish and 
sprinkle with thyme and rosemary. Pour over wine. Marinate a few hours or 
overnight in the refrigerator. 
Heat oil in a large deep skillet or Dutch oven. Remove lamb from marinade 
(reserve) and pat lamb dry. Brown well. Remove. Discard all but one 
tablespoon fat from pan. 
In a small bowl, mix soices together and add to pan. Cook about 30 to 60 
seconds until fragrant. Add onions, garlic and ginger. Cook gently until very 
aromatic. Add tomatoes, stock, tomato paste, reserved marinade and bring to a 
boil. Add lamb shanks and salt and pepper if stock is unseasoned. Cover 
tightly and cook about 2 1/2 hours until lamb is very tender. 
Remove lamb from pan. If sauce is too liquid cook on medium heat uncovered to 
allow juices to reduce and sauce becomes thicker. You should have about 5 or 
6 cups/1.5 L sauce. Meanwhile, remove lamb meat from bones in large pieces. 
Add to the sauce. 
Meanwhile, place couscous in a large shallow dish (9"x13"/3L) and add boiling 
liquid. Cover tightly with aluminum foil and allow to rest 10 minutes (up to 
30). Fluff with a fork and season with salt and pepper. Arrange in a serving 
dish and spoon lamb on top. Sprinkle with coriander leaves. Serve with 
condiments of harissa, charmoula and/ or preserved lemons.