Lamb shank apricot slow cooker recipes - One dish meal

Author: Jimmy Davidson  

Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style. This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work.

Lamb Shanks & Apricots

Lamb Shanks & Apricots
Adaped from an Iain Hewitson's recipe. The original recipe is simmered on the stove top and uses cubed lamb. I cooked this with lamb shanks and it worked perfectly. Personally I prefer to cook a recipe like this in the oven.
Provided by: Jewelies
Total time: 16 minutes
Cook time: 1 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 17
  • 3 tablespoons olive oil
  • 1 kg lamb shank
  • 1/4 cup plain flour (seasoned)
  • 2 onions, sliced
  • 1 large green capsicum, cored & sliced
  • 1 fennel bulb, sliced
  • 1 tablespoon fresh ginger, grated
  • 3 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 500 ml chicken stock
  • 1 pinch saffron thread
  • 2 teaspoons sambal oelek
  • 1 1/2 teaspoons honey
  • freshly ground salt & pepper, to taste
  • 1 cup dried apricot, chopped
  • parsley, to serve
  • Calories: 869.6 calories
  • Fat: 43.5 grams
  • Saturated Fat: 14.6 grams
  • Cholesterol: 228.8 milligrams
  • Sodium: 382.5 milligrams
  • Carbohydrate: 46.2 grams
  • Fiber: 6.2 grams
  • Sugar: 24.9 grams
  • Protein: 73 grams
How to cook:
  1. Preheat oven to 150°C.
  2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
  3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
  4. Add ginger, garlic, coriander and cumin, and mix well.
  5. Add stock, saffron, sambal, honey, seasonings and apricots.
  6. Return lamb to pot, stir, cover.
  7. Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
  8. Serve with rice or mashed potato, sprinkled with fresh parsley.
Notes: Slow-Cooked Lamb with Prunes and Dried Apricots, 2 tablespoons vegetable oil · 4 lamb shanks (about 3/4 pound each shank) · Salt and freshly ground black pepper · 1 1/2 cups unsalted chicken stock, preferably

Tender Moroccan slow cooked lamb shanks

Tender Moroccan slow cooked lamb shanks | North African cuisine 2 tomatoes 2 onions 10 Duration: 5:11

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger Recipe

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger Recipe
Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style.
Provided by: Max Falkowitz
Yields: 6 servings
Cuisine: Kosher,Middle Eastern
Number of ingredients: 17
  • 2 tablespoons oil
  • 3 large lamb shanks (about 2 1/2 pounds)
  • 2 tablespoons coriander seed, freshly ground
  • 2 teaspoons cumin seed, freshly ground
  • 1 teaspoon half-sharp paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 6 allspice berries, freshly ground
  • 5 cardamom pods, freshly ground
  • 5 chiles de arbol
  • Three 3-inch sticks of cinnamon
  • 1 cup low-sodium chicken broth
  • 1 cup dried apricots
  • 1 cup dried plums (prunes)
  • 1/2 cup candied ginger, cut into large chunks
  • 1/2 teaspoon saffron
  • Juice of one or two lemons (or to taste), for serving
  • 2 tablespoons pomegranate molasses (or balsamic vinegar), for serving
  • Calories: 434 kcal
  • Carbohydrate: 56 g
  • Cholesterol: 75 mg
  • Fiber: 6 g
  • Protein: 23 g
  • Saturated Fat: 5 g
  • Sodium: 1622 mg
  • Sugar: 40 g
  • Fat: 15 g
  • Serving Size: serves 6 people
  • Unsaturated Fat: 0 g
How to cook:
  1. Preheat oven to 300°F. Heat a 5-6 quart Dutch oven on medium-high heat for three minutes, then add oil. Meanwhile, salt lamb shanks liberally—two to three teaspoons kosher salt per shank. When oil shimmers, brown shanks in oil, in batches, if necessary, until lightly browned on all sides (you do not need a dark sear for this dish).
  2. Set shanks aside on a plate and add all spices except saffron to pot. Stir frequently to coat with fat until spices become intensely aromatic, 30 seconds to 1 minute. Add chicken broth, scraping browned bits off bottom of pan, then apricots, plums, candied ginger, and saffron. Stir to combine, then arrange lamb shanks in a single layer in bottom of pot.
  3. Cover with a heavy, well-fitted lid (or use a sheet of aluminum foil under the lid) and transfer pot to oven and braise for 3 to 3 1/2 hours, or until shanks are meltingly tender and offer a paring knife no resistance.
  4. Transfer shanks to a serving platter and cover with foil to keep warm. Strain braising liquid and transfer apricots, plums, and candied ginger to serving platter. Let strained liquid sit undisturbed for 10 minutes, then strain fat. Pour over lamb at the table, with a generous squeeze of lemon juice and a light drizzle of pomegranate molasses, to taste.
Notes: Slow Cooker Moroccan Lamb Stew | Paleo Leap, Slow Cooked Lamb Shanks in Red Wine Sauce. Recipe video above. A classic way to prepare shanks, these are slow cooked in a deeply flavoured red wine sauce until

Lamb Shanks With Apricots and Chickpeas

Lamb Shanks With Apricots and Chickpeas
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by: David Tanis
Total time: 210 minutes
Yields: 6 servings
Number of ingredients: 13
  • About 4 to 5 pounds lamb shanks (4 total)
  • Salt and pepper
  • 1/4 cup olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 1/2 teaspoons grated garlic (from 1 large clove)
  • 1 dried bay leaf
  • Large pinch of saffron
  • 3 tablespoons tomato paste
  • 1 tablespoon sweet paprika
  • 1/2 pound dried apricots (1 generous cup)
  • 1 pound parsnips, peeled and cut into 2-inch chunks (slice any larger end pieces in half lengthwise)
  • 1 (14-ounce) can chickpeas, drained (1 1/2 cups)
  • 1/2 cup roughly chopped cilantro leaves and tender stems
How to cook:
  1. Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
  2. Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
  3. Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
  4. When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
  5. To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
Notes: Lamb Shanks and Potatoes Recipe, In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and

Moroccan Lamb Shanks with Apricots

Moroccan Lamb Shanks with Apricots
Braised Moroccan lamb shanks are all about the spices. Cumin, coriander, cinnamon, cloves and saffron provide a beautiful balance of flavors. The preserved lemon adds brightness, apricots add sweetness and olives provide a briny bite.
Provided by: Sabrina Russo
Total time: 150 minutes
Cook time: 140 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Moroccan
Number of ingredients: 19
  • 1 ½ lbs bone-in lamb shanks (about 2)
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • Vegetable oil, as needed
  • 1 small cinnamon stick
  • 3 whole cloves
  • 1 medium onion, chopped
  • 1 ½ inch piece ginger, grated
  • 2 cloves garlic, minced
  • ½ preserved lemon, rinsed*
  • 1 cup canned diced tomatoes in juices
  • 1 large pinch saffron
  • 3 cups low sodium chicken broth, or as needed
  • ½ cup dried apricots
  • ¼ cup whole green olives
  • 1 ½ tbsp light brown sugar, or to taste
  • 1 tbsp butter
  • Kosher salt and fresh cracked pepper
  • 2 tbsp cilantro, chopped, plus more for garnish
  • Serving Size: 1/2 lamb shank
  • Calories: 556 calories
  • Sugar: 6g
  • Sodium: 280mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Carbohydrate: 24g
  • Protein: 49g
How to cook:
  1. Prep:
  2. Bring lamb shanks to room temperature for 30-60 minutes. Preheat oven to 350°F.
  3. Toast & grind spices:
  4. In a dry pan, toast cumin and coriander seeds over medium heat for about 2-3 minutes, or until fragrant. Grind in a coffee or spice grinder and set aside.
  5. Sear shanks:
  6. Heat a dutch oven over medium-high. Season lamb shanks with salt and pepper. Coat pan lightly with oil and add in lamb shanks. Brown lamb well on all sides, about 10 minutes total. Remove from the pan and set aside. Discard excess oil.
  7. Chop preserved lemon:
  8. While shanks brown, use a knife to separate the pith from the pulp of the lemon. Thinly slice the pith and set aside. Finely chop the pulp, discarding any seeds and tough membrane.
  9. Cook aromatics & tomatoes:
  10. Add 2 tablespoons of fresh oil to the pan. Reduce heat to medium and add in the onion. Season with salt and pepper, and sauté 3-5 minutes or until translucent. Stir in ginger, garlic, ground spices, cinnamon stick and cloves. Sauté about 30 seconds. Stir in the preserved lemon pulp, tomatoes and saffron.
  11. Braise lamb:
  12. Return lamb to the pan. Pour in enough chicken broth to go ¾ of the way up the shanks. Do not add extra salt at this point as the preserved lemons are quite salty. Bring mixture to a boil. Cover and transfer the pot to the center rack of the oven. Braise for a total of 2-2 ½ hours or until meat is very tender. Check braising liquid every 30-60 minutes, adding water as needed, to maintain the level ¾ of the way up the lamb. When shanks are cooked, return the pot to the stove-top, remove lamb and cover to keep warm. Discard cinnamon stick and cloves.
  13. Finish & serve:
  14. Add apricots, olives, lemon peel and cilantro to the braising liquid. Bring to a boil, reduce heat and simmer about 7-10 minutes or until slightly thickened. Taste and adjust seasoning, if needed. If the sauce is a bit too sour from the lemon, add sugar, 1 teaspoon at a time, until the flavor is balanced. To finish the sauce, stir in butter until incorporated. Serve lamb shanks with sauce over couscous, and garnish with cilantro.
Notes: Slow Cooked Lamb Shanks - Recipe, Rub lamb shanks with salt and pepper. Place in slow cooker. Add apricots and prunes. Combine water and rest of ingredients; pour over fruits
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