Braised Lamb Shank North African Style


4 (about 5 lb total) bone-in lamb shanks,
1-1/2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1/4 cup olive oil
4 cup yellow onions, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
2 Navel oranges, coarsely chopped
4 cinnamon sticks
2 tbsp cumin seeds
2 tbsp coriander seeds
2 cups orange juice
4 cups chicken broth


  1. Preheat oven to 400°F.
  2. Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or saute pan over medium-high heat 8 to 10 minutes or until browned; drain.
  3. Transfer lamb to a roasting pan. Set aside.
  4. Discard oil and drippings in skillet. Add onions, celery and carrot, and saute 2 to 3 minutes. Stir in oranges and the 3 spices. Cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant.
  5. Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half.
  6. Stir in broth, and cook, stirring occasionally, 10 minutes.
  7. Pour vegetable mixture over lamb in roasting pan. Cover tightly.
  8. Bake at 400°F for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.

Makes 4 servings.

Source: Cooking in Everyday English