Recipe :: Moroccan Lamb Shanks

Ingredients

• 2 lbs. lamb shanks
• 1/2 tsp. Kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. ground coriander
• 1 1/2 Tbs. olive oil, divided
• 1 large onion, diced
• 1 cup carrots (about 2 large), diced
• 1 Tbs. fresh ginger, minced
• 4 large garlic cloves
• 1 cup dry red wine
• 15 oz. can tomato sauce (no salt added)
• 15 oz. water
• 15 oz. chickpeas, drained and rinsed
• 1 lemon
• 1 whole cinnamon stick
• 1/2 cup pitted dates, chopped
• 1/4 tsp Kosher salt (or more to taste)

• Preheat oven to 350 degrees. Combine salt through coriander in a small bowl; sprinkle mixture over lamb shanks. Heat large cast-iron skillet or dutch oven over medium-high heat. Add 1 Tbs. olive oil when hot. Cook seasoned lamb shanks until browned on both sides, about 4-5 minutes per side. Remove lamb shanks from the pan and set aside.
• Reheat skillet over medium-high heat. Add remaining olive oil (1/2 Tbs.) to skillet along with onions and cook until soft and slightly browned. Add carrots and cook until slightly soft, about 4 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Add red wine through chickpeas and stir to combine. Cut lemon in half, add juice to the skillet, remove seeds and add 1 lemon half to the skillet, along with the cinnamon stick, dates and additional salt. Cook until the sauce has reduced somewhat, about 5 minutes.
• Add the lamb shanks to the sauce and bring to a simmer. Transfer the skillet to the oven and bake, uncovered, until the meat is falling off the bone, about an hour and a half.

Notes