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Moroccan Braised Lamb Shanks

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Components

Ingredient List.

3 tablespoons olive oil.
1 onion, sliced crosswise.
1 red chile, preferably Holland hot or red Thai chile, chopped.
2 cloves garlic, extremely finely sliced.
1 piece ginger (3 inches), peeled and very carefully sliced.
2 stalks celery, chopped.
1 carrot, sliced.
2 teaspoons ground cumin.
2 teaspoons ground coriander.
1 teaspoon oregano.
2 cinnamon sticks.
3 star anise.
2 pinches saffron.
Coarse salt and freshly ground black pepper.
3 cups Brown Chicken Stock, homemade or store-bought.
2 cans (16 ounces each) whole peeled tomatoes.
8 dried apricots, sliced.
20 green and black olives, such as Moroccan or Alphonso and Cerignola.
4 lamb shanks.
Mint Yogurt.

Directions.

Directions Checklist.

Action 1.

Preheat oven to 325 degrees.

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Action 2.

In a big Dutch oven over medium heat, include olive oil, onion, chile, garlic, and ginger.
Step 3.

Include chicken stock, tomatoes, apricots, and olives; give a boil. Include lamb, ensuring it is immersed halfway; season with salt and pepper. Transfer to oven and cook, turning lamb every 30 minutes, till meat is equally browned and falling off the bone, and sauce is thickened.