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CATEGORY CUISINE TAG YIELD
Meats, Grains Lamb, Main dish, Soup/stews 4 Servings

INGREDIENTS

3 lb Lamb shanks, sawed into
1 -inch pieces
3 Onions, one peeled and
grated two peeled and
thickly sliced
3 t Ras El Hanout, plus more
to taste
Salt & freshly ground pepper
1 T Plus 1 t unsalted butter
Large pinch of saffron
3 c Water
1 Cinnamon stick
1 t Olive oil
2 t Sugar
1/2 c Canned crushed tomatoes
1 c Canned chick-peas
3 c Pumpkin or butternut squash
chunks
3/4 c Pitted prunes, halved
Harissa Sauce, separate
recipe follows
Lavash or pita bread

INSTRUCTIONS

Coat lamb with grated onion, ras el hanout, and salt and pepper.
Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 T
butter in a wide, heavy-bottomed pan. Add meat and brown lightly on
all sides. Add saffron, water, and cinnamon stick; bring to a boil.
Reduce heat to a simmer and cook, covered, for 1 1/2 hours. Let cool
slightly and remove shanks. Pull meat from bones, keeping pieces as
large as possible; discard fat, gristle, and bones. Season with salt
and pepper. Skim fat from liquid, or refrigerate overnight and remove
fat. Refrigerate meat. In a medium saute pan, heat 1 t butter and 1 t
oil. Add sliced onions and sprinkle with sugar and salt and pepper to
taste. Cook over medium-high heat for 15 minutes, tossing or stirring
only when brown. Turn heat to low and cook until onions are very soft
and brown, about zo more minutes. Add tomatoes and cooking liquid  from
the lamb and bring to a boil. Add meat, chick-peas, and pumpkin  or
squash and simmer, covered, for 15 minutes. Remove lid, stir in
prunes, and simmer until thick, about 15 to 20 more minutes. Adjust
seasonings to taste. Serve immediately with harissa sauce and lavash
or pita bread.  Martha Stewart Living/Feb. & March/94 Scanned & fixed
by Di and Gary  Posted to MM-Recipes Digest V4 #035 by John Merkel
<jmerk@doitnow.com> on Feb 3, 1997.

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