CHEF ROBERT MANCUSO
MOROCCAN BRAISED
LAMB SHANK
Preparation time: 4-5 hours
Serves: 4-6 portions
INGREDIENTS
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1/2 cup Olive Oil, extra virgin
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4 meaty Lamb Shanks (about 1 1/4 lb each)
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1 Onion, finely chopped
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2 Carrots, finely chopped
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2 Garlic cloves, minced
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1 tsp ground Cumin
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1/2 tsp ground Coriander
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1/2 tsp ground Cinnamon
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1/4 tsp ground Allspice
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2 tbsp Tomato Paste
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1 tsp Harissa
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1 cup dry Red Wine
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1 28-oz can whole peeled Tomatoes, drained & chopped
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6 Dates
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6 dried Apricots
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1 inch Ginger Root, peeled and chopped
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2 cups Chicken Stock
METHOD
1. Preheat the oven to 275°. In a large enameled cast-iron casserole, heat half the olive oil. Season the shanks with salt and pepper. Add them to the casserole, two at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer shanks to a plate and discard any burnt oil from the casserole.
2. Add the remaining olive oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the cumin, coriander, cinnamon, allspice and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and simmer until reduced to a thick syrup, about 4 minutes.
3. Add the tomatoes, dried apricots, dates, ginger and the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil.
4. Strain the braising liquid into an appropriate size sauce pot and reduce over medium heat until sauce become viscous and rich in color and flavor. Generously coat the lamb shanks with reduced sauce and serve.
Serve with Couscous, glazed carrots and chutney!
WINE PAIRING:
Pinot Noir
Big bold red wine with lamb, right? Let's flip the script! Tender braised lamb meat with this spice profile demands a wine that will not swamp and overpower the delicate flavors and sublime texture. If you do reach for a full bodied red, you run the risk of overpowering the dish. A fresher style of Pinot Noir from cooler climate regions can combine lovely red berry fruit balanced by earthy notes, fine tannins and good natural acidity. Those searching for value in Burgundy could look to less-known areas on the map, such as Rully, where the reds have stepped out of Chardonnay’s shadow, or Fixin at the northern end of the Côte de Nuits, and fresher styles from Givry further south, in the Côte Chalonnaise.
But if you did wanna "go big or go home" just to impress the neighbors try a Barolo or Barbaresco. Known as the ‘King of Wine’, Barolo is produced from the Nebbiolo grape. It’s one of the first varieties to bud and the last to ripen, with harvest taking place in mid-to-late October. The wines have a minimum ageing requirement of three years or riserva aged for a minimum of five years. Out of the 11 DOCG's in Barolo my favorite communes to consider are, Barolo, Castiglione Falletto, Serralunga d’Alba, La Morra and Monforte d’Alba. These ‘communes’ each have vineyards which contribute their own unique styles.
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