Lamb shanks are seasoned with aromatic Moroccan spices then slow cooked in the oven until fall-off-the-bone-tender. Serve with couscous to soak up all the wonderful sauce.
20m
PREP TIME
2hr 30m
COOK TIME
604
CALORIES
11
INGREDIENTS
Lamb shanks are seasoned with aromatic Moroccan spices then slow cooked in the oven until fall-off-the-bone-tender. Serve with couscous to soak up all the wonderful sauce.
20m
PREP TIME
2hr 30m
COOK TIME
604
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- 1/4 cup flour
- 3 tablespoons McCormick Gourmet™ Moroccan Seasoning Ras El Hanout, divided
- 4 lamb shanks, 12 to 16 ounces each
- 2 tablespoons olive oil
- 1 package (12 ounces) baby carrots
- 1 bulb fennel, cored and thinly sliced
- 1 medium onion, cut into thin wedges
- 1 teaspoon minced garlic
- 2 cans (14 1/2 ounces each) diced tomatoes, undrained
- 1 cup red wine
- 2 cups beef stock
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix flour and 1 teaspoon of the Seasoning in shallow dish. Coat lamb shanks evenly with flour mixture. Reserve remaining flour mixture.
- 2 Heat oil in Dutch oven on medium-high heat. Add lamb shanks; brown on all sides. Remove from pan. Add carrots, fennel, onion and garlic; cook and stir 5 minutes or until lightly browned. Sprinkle with reserved flour mixture; cook and stir until well blended. Add red wine; stir to loosen browned bits in bottom of pan. Return lamb shanks to pan. Stir in tomatoes, stock and remaining 2 tablespoons plus 2 teaspoons Seasoning. Bring to boil. Cover.
- 3 Braise in oven 2 hours or until lamb shanks and vegetables are tender. Serve over couscous, if desired.
NUTRITION INFORMATION
(per Serving)
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