If you don't want to deal with all the whole and ground spices, you can substitute a spice mix called ras el hanout. Add a couple tablespoons to the tomato paste and make sure you fry it just a little before pouring in the wine.

For those who don't happen to have a jar of preserved lemons sitting in your pantry, you can make a pretty good facsimile by peeling the zest from 2 or 3 lemons (leave the white stuff) and simmering it for about 15 minutes in a strong brine made of salt, lemon juice and a bit of the whole spice mix and aromatics listed below (add a little water if you don't have enough juice to cover). Let the zest cool in the brine, rinse and use as described below. Store any extra in the brine for future use.

Oh, and don't be turned off by the prunes -- the long braising time turns them into sweet little pillows of lamby goodness. They're probably the best part of this recipe.


(Thanks to hippywife for the inspiration. )

Moroccan Braised Lamb Shanks with Prunes and Preserved Lemon

6 lamb shanks, trimmed

salt and ground pepper

1/4 cup olive oil

whole spice mix

1 tablespoon whole cumin seed
2 teaspoons whole fennel seed
12 whole peppercorns
6 whole green cardamom pods
1 3-inch cinnamon stick
6 whole allspice berries

ground spices

2 teaspoon paprika
1 teaspoon cayenne
1/4 teaspoon mace
1/2 teaspoon freshly grated nutmeg

aromatics

2 bay leaves
1 teaspoon lavender
1 teaspoon ground ginger

mirepoix

one large onion, chopped (~2 cups)
3 carrots, chopped (~1 cup)
3 ribs celery, chopped (~1 cup)
large pinch salt
large pinch sugar


2-3 tablespoons tomato paste

6 whole cloves garlic, lightly smashed and peeled

36 pitted prunes (about 10 oz)
2 preserved lemon rinds, cleaned, rinsed and chopped

1/2 teaspoon saffron threads, dissolved in 1/2 c warm water
2 cups dry red wine
1 cup dry white wine
2 cups double-strength meat stock (I used frozen homemade turkey stock)

~~~~~~~~~~~~~~~~~

Preheat oven to 300F, set rack to lowest or second-lowest level.

Generously season lamb shanks with salt and ground pepper.

Heat olive oil in a large dutch oven medium heat. Add shanks in 2-3 batches and brown well. Set aside.

Spoon out all but 3 tablespoons fat from the pot, return to heat.

Add whole spices and fry for 30 seconds. Immediately add mirepoix, salt and sugar and stir to combine. Reduce heat to medium-low.

Sweat vegetables and spices until soft and well-caramelized.

Add tomato paste, ground spices and aromatics , stir to combine and cook on medium until tomato paste and spices begin to fry in the oil.

Pour in red wine, deglaze and simmer until reduced by half.

Add white wine, saffron and stock

Return lamb shanks to the pot, add prunes, garlic and preserved lemon.

Cover tightly and bake for 2 hours.

Increase heat to 350, uncover and bake for 30 min -- top surface of shanks should be nicely browned.

Turn shanks over to expose bottom surface, bake for another 30 min.

Meat should be fall-off-the-bone tender at this point. If the shanks are still a bit al dente, re-cover the pot and bake at 300 for another 1/2 hour or so.

Remove from oven, cover, and let rest for 15 minutes.



(This is even better the second day. Store the pot in the fridge and scrape off any visible fat after it cools. If the sauce becomes too thick, you can add a bit more stock before reheating.)





Side suggestions: Steamed pumpkin and/or couscous with onion and toasted almonds.