Moroccan Braised Lamb Shank
- 1/2c Olive Oil
- 1T Butter
- 1ea Large Onion, coarsely chopped
- 1ea Rib of Celery, coarsely chopped
- 1ea Medium Carrot, coarsely chopped
- 4ea Garlic Cloves, smashed
- 4ea Lamb Shank
- 4T BLiS Moroccan Spice Rub
- 1c Red Wine
- 6c Chicken Stock (divided)
- 1.5c Bomba Rice
- 1 pinch Saffron
- 2-3ea Preserved Lemons
- 1 jar Piquillo Peppers
Gather the ingredients and preheat the oven to 325 F.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil with 1 tablespoon of butter.
Add the chopped onion, garlic, celery, and carrots.
Cook, stirring until onion is softened.
Remove to a large baking pan, roasting pan, or Dutch oven.
Add 2 more tablespoons of olive oil to the pan.
Sprinkle the lamb shanks with Moroccan seasoning; saute over medium heat for about 6-8 minutes, turning to sear all sides.
Add to the Dutch oven or pan with the chopped vegetables.
In the same skillet, deglaze with the red wine. Simmer for 2 minutes and add the chicken bringing to a boil.
Reduce heat and simmer for 5 minutes.
Pour over the lamb shanks, cover the pan tightly and bake for 1 1/2 hours.
Remove the foil or lid and continue baking for 2 to 2 1/2 hours longer, turning the shanks occasionally. The lamb should be very tender.
About 30 minutes before the lamb is finished you can start the rice.
Warm 1 quart of chicken stock in a pot to just below a simmer and add a healthy pinch of saffron.
In another medium pot on medium-high heat, slick the bottom of the pot with olive oil and add the rice.
Toast the rice by stirring with a wooden spoon until it is translucent.
Slowly add the stock to the rice and bring to a simmer. Stir every few minutes to keep it
from sticking to the bottom. It will take around 20 minutes to cook and when finished it will be cooked through but still have texture.
Season with salt.
Spinach puree is a lovely addition, but not integral to the dish. If you wish to make it,
place 8oz. Of baby spinach a dash of salt and 2 cloves of garlic into a blender and
process on high speed. Add a touch of water if needed, but it should be a sauce-like.
Slice the preserved lemons very thin and hand tear the piquillo peppers.
Spread the spinach puree on the bottom of a plate or platter, spoon the rice over the puree and place a lamb shank on top.
Place the lemon slices and the torn peppers over and around the dish to finish.