Braised Lamb Shanks with Dates and Apricots

Name: Braised Lamb Shanks with Dates and Apricots
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: North African
Ingredients: 4 shanks lamb shanks; 2 tbsp olive oil; 1 large yellow onion, sliced; 4 garlic cloves, minced; 4 cups beef broth; 2 tbsp tomato paste; 1/2 cup pitted dates, halved; 1/2 cup dried apricots; 1/4 tsp ground cinnamon; 1/4 tsp ground cumin; 1/4 tsp ground turmeric; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh cilantro, chopped

Tender lamb shanks braised low and slow in a North African spiced broth with dates and dried apricots. Sweet and savory, fall-off-the-bone tender, perfect with couscous or bread.

140 minMediumServes 4580 cal/serving

North AfricanDinnerStovetopStandard

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Ingredients

4 shanks lamb shanks
2 tbsp olive oil
1 large yellow onion, sliced
4 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
1/2 cup pitted dates, halved
1/2 cup dried apricots
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

Preheat oven to 325°F. Pat 4 shanks lamb shanks dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
2

Heat 2 tbsp olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 10 minutes total. Remove and set aside.
3

Add 1 large sliced yellow onion to the pot and cook until softened, about 4 minutes. Stir in 4 minced garlic cloves and cook for 1 minute more.
4

Stir in 2 tbsp tomato paste, 1/4 tsp ground cinnamon, 1/4 tsp ground cumin, and 1/4 tsp ground turmeric. Cook for 2 minutes until fragrant.
5

Pour in 4 cups beef broth and return the lamb shanks to the pot. Add 1/2 cup halved pitted dates and 1/2 cup dried apricots. Bring to a simmer.
6

Cover and transfer to the preheated oven. Braise for 2 to 2.5 hours, until the meat is extremely tender and falls easily from the bone (internal temperature 190-195°F).
7

Remove from oven and skim any excess fat from the surface. Stir in 2 tbsp chopped fresh cilantro.
8

Serve the lamb shanks with the braising liquid and fruit spooned over couscous or with crusty bread.

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Questions

How much time should I plan for Braised Lamb Shanks with Dates and Apricots?

As written, 140 minutes: 20 of prep and 120 of cooking. The longest single stretch is step 6 (2.5 hours): "Braise for 2 to 2.5 hours, until the meat is extremely tender and falls easily from the bone (internal temperature 190-195°F)." That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Braised Lamb Shanks with Dates and Apricots need?

For Braised Lamb Shanks with Dates and Apricots, the oven is set to 325 F (about 165 C) in step 1. The target internal temperature is 195 F (about 90 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Braised Lamb Shanks with Dates and Apricots?

Step 2 reads: "Brown the lamb shanks on all sides, about 10 minutes total." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of cilantro in Braised Lamb Shanks with Dates and Apricots?

The entry for Braised Lamb Shanks with Dates and Apricots calls for 2 tbsp fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How do I store and reheat Braised Lamb Shanks with Dates and Apricots?

Refrigerate what is left of Braised Lamb Shanks with Dates and Apricots within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

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