Photos and text by Jaden Hair of Cook Smarter and Jaden’s Steamy Kitchen.
When I’m fresh out of ideas, I usually turn to the blogs or to Epicurious’ website for their extensive history of recipes from Gourmet and Bon Appetit Magazines. This Moroccan Lamb Shank is a winner, especially since I used my slow cooker! Here are the ingredients:
Brown the shanks
Throw all in slow cooker. Six hours later, you end up with a luscious, exotic dinner. Serve over couscous or basmati rice.
Moroccan Lamb Shank with Raisins, Almonds & Honey
adapted from Epicurious
2 teaspoons ras-el-hanout spice
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted [margarine], cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Accompaniment: couscous or basmati rice
1.Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter in your slow cooker. Cook on low for 4-6 hours.
2. Stir in raisins, almonds, honey, and ground cinnamon, let it cook another 15 minutes on low. Skim off any excess fat on top.
Makes 6 to 8 servings.
