Lamb Shanks Braised With Apricots and North African Spices

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1179 calories; 73 grams fat; 30 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 92 grams protein; 300 milligrams cholesterol; 2876 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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. 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. Cover with foil and roast until the meat is very soft, turning the shanks frequently and spooning the liquid over them, about 2 1/2 hours. Take out the shanks and degrease the sauce. Stir in the thyme and salt and pepper to taste.
4. Divide the shanks among 4 plates and spoon the sauce over them. Serve with couscous or potatoes.

About 3 hours 30 minutes