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Moroccan-Style Lamb Shanks with Tomato Olive Salsa
Savor the rich flavors of Moroccan lamb shanks with zesty tomato olive salsa. A quick and easy dinner that's irresistibly indulgent.
Transport your taste buds to the vibrant streets of Morocco with this exotic yet indulgent dish. Moroccan-Style Lamb Shanks with Tomato Olive Salsa brings together tender, fall-off-the-bone lamb infused with warm spices and a fresh, tangy salsa that bursts with flavor. This recipe is perfect for those nights when you crave something extraordinary without spending hours in the kitchen. The succulent lamb shanks are quickly seared to lock in juices, then simmered to perfection, creating an aromatic and deeply satisfying meal.
The real star of this dish is the unique combination of bold spices and the refreshing tomato olive salsa. The salsa cuts through the richness of the lamb, adding a delightful twist that will have everyone reaching for seconds. Whether you're hosting a dinner party or simply treating yourself, this recipe is your passport to culinary bliss. It's a delectable feast that packs a flavorful punch, promising both indulgence and satisfaction in every bite.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Servings
4
Calories
650 kcal
per serving
Cuisine
Mexican
Savor the rich flavors of Moroccan lamb shanks with zesty tomato olive salsa. A quick and easy dinner that's irresistibly indulgent.
Ingredients
- • lamb shanks: 4
- • olive oil: 2 tablespoons
- • onion: 1 large, finely chopped
- • garlic: 4 cloves, minced
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • cinnamon stick: 1
- • chicken broth: 2 cups
- • canned chickpeas: 1 cup, drained and rinsed
- • salt and pepper: to taste
- • fresh parsley: 1/4 cup, chopped
- • tomatoes: 2 large, diced
- • black olives: 1/2 cup, sliced
- • lemon juice: 2 tablespoons
- • fresh mint: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe pot over medium-high heat. Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides, about 6-8 minutes. Remove the shanks and set aside.
- 2 In the same pot, reduce the heat to medium and add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Stir in the cumin, coriander, smoked paprika, and cinnamon stick, cooking for another minute until aromatic.
- 3 Return the lamb shanks to the pot, pour in the chicken broth, and add the chickpeas. Bring the mixture to a simmer, cover, and transfer the pot to the oven. Cook for 35 minutes, until the lamb is tender and easily pulls apart with a fork.
- 4 While the lamb shanks are cooking, prepare the tomato olive salsa by combining diced tomatoes, sliced black olives, lemon juice, and chopped fresh mint in a bowl. Season with salt and pepper to taste. Set aside in the refrigerator to allow the flavors to meld.
- 5 Once the lamb shanks are done, remove them from the oven and let them rest for a few minutes. Serve each shank topped with a generous spoonful of tomato olive salsa and a sprinkle of fresh parsley for an added burst of flavor and color.
Serving Suggestions
- • This Moroccan-Style Lamb Shank dish pairs wonderfully with a side of fluffy couscous or warm, crusty bread to soak up the rich, aromatic broth. A crisp, green salad with a citrus vinaigrette would provide a refreshing contrast to the hearty lamb. For beverages, a robust red wine, such as a Syrah or Malbec, would complement the spices beautifully, while a chilled mint tea offers a refreshing non-alcoholic option.
Storage Tips
Store any leftover lamb shanks in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven at a low temperature to maintain the tenderness of the meat. The tomato olive salsa can be stored separately in the refrigerator for 2 days, though it is best enjoyed fresh.
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