Lamb Shanks Braised With Apricots and North African Spices

By Molly O’Neill

Published February 18, 1995

Total Time
About 3 hours 30 minutes
Rating
5(54)
Comments
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Ingredients

Yield:Four servings

  • 1 small cinnamon stick

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground clove

  • ½ teaspoon ground ginger

  • 1 ½ tablespoons black peppercorns

  • ¼ teaspoon cumin seeds

  • ¼ teaspoon cardamom pods

  • ½ teaspoon coriander seeds

  • 1 teaspoon fennel seeds

  • 3 tablespoons olive oil

  • 4 lamb shanks from young lamb (about 1 pound each), trimmed of excess fat

  • 1 tablespoon kosher salt, plus more to taste

  • 12 cloves garlic, peeled

  • 4 small onions, peeled and diced

  • 2 cups chicken broth, homemade or low-sodium canned

  • 20 dried apricots

  • 1 tablespoon chopped fresh thyme

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 303 milligrams cholesterol; 1188 calories; 33 grams monosaturated fat; 4 grams polyunsaturated fat; 31 grams saturated fat; 73 grams fat; 6 grams fiber; 1638 milligrams sodium; 91 grams protein; 24 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cinnamon stick, nutmeg, clove, ginger, peppercorns, cumin, cardamom, coriander and fennel in a spice grinder and grind until fine and well mixed. Measure out 3 tablespoons and reserve the rest for another use.

  2. Step 2

    Preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a large roasting pan over medium-high heat. Season the shanks with the salt, place in the pan and sear on all sides, about 15 minutes. Remove and set aside the shanks. Turn the heat to low. Add 1 tablespoon of oil, the garlic and onions. Cook until browned, stirring often, about 15 minutes. Pour in the chicken broth, raise the heat and deglaze the pan. Stir in the spice mixture and the apricots. Put the shanks back in the pan.

  3. Step 3

    Cover with foil and roast until the meat is very soft, turning the shanks frequently and spooning the liquid over them, about 2 ½ hours. Take out the shanks and degrease the sauce. Stir in the thyme and salt and pepper to taste.

  4. Step 4

    Divide the shanks among 4 plates and spoon the sauce over them. Serve with couscous or potatoes.

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Ratings

5 out of 5
54 user ratings
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Comments

jill

Substitute Baharat spice blend for all the other spices if it is available in your area. Or order from World Spice in Seattle.

Mark

This recipe has an absurd amount of black pepper. It ruins the dish. Instead of 1 1/2 tablespoons, 1 1/2 teaspoons would be more like it. You can always add more black pepper at the table, if that's what you'd like.

Jason M.

The 1 1/2 tablespoons is for the spice mix, of which you only use 3 tablespoons in total for the dish.

Audrey

I found this bland. If I were to make it again, I'd double the spice mix and add extra apricots.

Warren

Very tasty, but quite heavy on the black pepper. Would reduce next time!

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