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Algerian Lamb Shanks

25 Sep

Algerian Lamb Shanks
(Makes 5-6 servings)

4 lamb shanks
1 tsp salt
fresh ground pepper (1/4 tsp or more if you like)
1 c dried apricots
1/2 cup pitted prunes
1/2 c slivered almonds
1/2 c water + 1/2 c water
1/2 c orange juice
2 tbsp vinegar
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves

Instructions

I used frozen lamb shanks and didn’t even have the patience to thaw it
out so I just steamed it in my pot with a bit of water until they
separated from each other (they were frozen and fused together). When
they separate from each other, put the meaty sides facing down in the
pot.

Mix the water, orange juice, vinegar, and all the spices together in a bowl.
Pour over the lamb shanks which are cooking in the pot. Boil on medium
for 45 minutes.
Turn down to low heat and add all the dried fruit and slivered
almonds. Add the remaining 1/2 c water. Continue on very low simmer
for 1.5 -2 hrs.

Remove the meat from bones and return to pot and reheat throughout.

Serve meat on a bed of couscous or brown rice with your favourite
glass of french red (Corbieres) or super fruity red (Chakana Malbec) or with sweet white (Gewurztraminer)!

You can also make this dish in the slow cooker. Cook on LOW for 7-9 hrs.