Moroccan style Lamb Shanks
with Preserved Lemon Mash

This week, in store we had a request from a  customer who purchased a Scanpan Classic Roasting Pan. She was attracted by the fact that with this Roasting Pan has a stove top base allowing you to start off by cooking your meat on the stove top to give colour and flavour. Then to add stocks, liquids and other ingredients and finish by cooking in the oven to enrich and fully infuse the flavour diversities. (This cooking method is called Braising). 

Perfect for the cooler weather.

Here's a recipe we've been working on over the weekend Moroccan style Lamb Shanks with Preserved Lemon Mash

All equipment used in this recipe can be purchased in our on line shop or in store. Come and visit us.

Preparation Time 15 minutes. Cooking Time 1½ - 2 Hours

Spice Mix

1 teaspoon cardamom seeds

30 Saffron threads

2 whole cloves

½ tsp cumin seeds

2 tsp fennel seeds

1 cinnamon stick

1 tsp. white pepper corns

Spice Paste

8 peeled garlic cloves

2 red chillies, deseeded

2 tablespoons chopped fresh ginger

½ cup coriander root and stems, cleaned

1 small Spanish onion, peeled and diced

1 teaspoon sweet paprika

½ teaspoon turmeric powder

½ preserved lemon sliced

½ cup olive oil

2 tblspn Honey

 Method

In the Pan

8 lamb shanks, trimmed

 Sea Salt and Freshly ground black pepper

4 Tablespoons RICE BRAN oil

4 small brown onions, quartered

450g carrots, peeled, thickly slice diagonally

2 small egg plants, thickly slice diagonally

450g vine ripened tomatoes, chopped

6 fresh dates- halved+ 12 prunes

3 cups chicken stock

1.       Preheat oven to 160°c. 

2.       Place spices in a preheated SCANPAN CLASSIC 20cm fry pan. Dry roast over medium heat for 2 minutes. Remove from heat.

3.       Place the spices in the Mini bowl of the KitchenAid Food Processor, pulse until spices are ground. Set aside.

4.       Place the spice paste ingredients in the Mini bowl of the KitchenAid Food Processor, process to a course paste add the spice mix.

5.       Heat the SCANPAN CLASSIC 20cm fry pan over medium heat, add the paste mix. Cook for 5 minutes. Reduce the heat and simmer for 15minutes.

6.       Season lamb with salt and pepper. On the stove top heat a SCANPAN CLASSIC ROASTING PAN over medium heat. Add oil, brown the shanks on all sides.

7.       Cover the Lamb Shanks with the paste, toss to coat. Add the rest of the ingredients.

8.       Bake in the oven for 1½ to 2 hours.

9.       Serve with Preserved Lemon Mash-- Fold into mashed potatoes the finely chopped rind of ½ a preserved lemon.

Plate and garnish with Lemon zest and flat leaf parsley.


Month of June (2008) ONLY.

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