Braised Moroccan Lamb Shanks with Chickpeas, Tomatoes, and Potatoes

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"Baaa!" says the lamb. "Yum!" I say ~ Braised Moroccan Lamb Shanks

I am my sister's sister.  And when I saw her post for Braised Lamb Shanks with White Beans and Tomatoes, I wanted to catch the next flight across the county, knock on her door, and sit down at her table for a bowl of tender lamb meat, starchy beans and tomatoes.  Instead, I walked to my freezer and pulled out two frozen lamb shanks. 

Rather than follow her recipe exactly, I chose my own combination of flavors, virtually heading to Morocco.  In went cinnamon, cumin, paprika, and brown sugar.  The spices blended together with the red wine and bathed the lamb shanks gently and slowly while they braised in the oven for three solid hours.

Braised Moroccan Lamb Shanks with Chickpeas, Tomatoes, and Potatoes

Ready to cook?  Here's the link to the recipe and step-by-step photo directions.

Bon appetit!

This is definitely a recipe I will make again and again!  Don't fret if you don't like lamb or don't have it on hand.  The recipe will turn out just as fantastic with chicken or beef.

[BlogHer Food '12BlogHer Food '12 will bring food bloggers together to learn, share, inspire, and of course, to EAT! Whether you're new to food blogging or an old pro, you should join us in Seattle, WA on June 8-9, 2012 -- register now!]


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