Home and Table Magazine: Greater Philadelphia Edition Spring2017 - Page 45

A Taste of Onions Etcetera ‹ Braised Lamb Shanks with Chermoula Serves four. These lamb shanks are tinged with North African flavors, from the spice paste marinade for the lamb to the bright, herby chermoula that finishes the dish. We like to serve the shanks over steamed rice or roasted eggplant. 4 lamb shanks (2 to 3 pounds total) Kosher salt and freshly ground black pepper ¾ cup hrous 3 tbsps. olive oil 1 yellow onion, finely chopped 1 carrot, finely chopped 1 celery rib, finely chopped 2 plump garlic cloves, finely chopped 1 tbsp. tomato paste 1 cinnamon stick 4 cups chicken broth Chermoula, for serving Season the lamb shanks thoroughly with salt and pepper, then rub the hrous paste all over the shanks. Cover tightly and marinate overnight in the refrigerator. Heat the olive oil in a medium Dutch oven or heavy pot over moderate- ly high heat. Add the lamb shanks and brown on all sides, eight to 10 minutes. Transfer the shanks to a platter and add the onions, carrots, celery and garlic to the pot. Cook the vegetables, stirring and scraping up the browned bits on the bottom, until golden and softened, about eight minutes. Season with salt and pepper then scoot the vegetables over to the side of the pot and add the tomato paste and the cinnamon stick. Cook, stirring all the while, until the paste is a shade darker, about two minutes. Stir the paste into the vegetables, then add the chicken broth and bring to a simmer. Return the shanks to the pot, along with any juices or remaining bits of mar- inade that have collected on the platter. Reduce the heat to moderately low and simmer, covered, until the shanks are very tender, about two hours. Uncover the pot and let the sauce bubble away for a few minutes until slightly reduced and thickened. Skim off some fat from the top of the sauce. To serve, divide the shanks and sauce among shallow bowls. Top each shank with a generous spoonful of chermoula. Note: The lamb shanks can be made a day or two in advance. Let them cool completely in the sauce, uncovered, then cover and refrigerate until cold. Remove any solidified fat from the surface of the sauce before gently reheating the shanks. 45 homeandtablemagazine.com | SPRING 2017