Braised Lamb Shanks with Prunes and Spices

Adapted from Cook's Illustrated and the SF Chronicle

Serve, if you like, with steamed couscous seasoned with one or more of the following: sautéed onion, lemon zest, parlsey, mint, toasted almonds, or some of the left over ras al hanout. Or rice recipe follows.

Serves 6

Ras al Hanout (North African Spice Blend)
1/2 teaspoon anise seeds
1 teaspoon fennel seeds
8 allspice berries
8 cardamom pods
15 black peppercorns
1 cinnamon stick (1/2 inch length)
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/8 teaspoon red pepper flakes
1/8 teaspoon mace
1 tablespoon ground ginger
1 teaspoon ground nutmeg

Lamb Shanks and Braising Liquid
4 lamb shanks, 3/4 to 1 pound each, or shanks plus shoulder
kosher salt
1 tablespoon olive oil
2 medium onions, sliced
1 pound pitted prunes, soaked in hot water and drained
4 medium cloves garlic , minced
1/2 teaspoon saffron, crushed and steeped in 2 tablespoons very hot water
2 tablespoons tomato paste
2 cups dry red wine
1 1/2 cups beef stock
ground black pepper
3 medium carrots, cut into 2-inch pieces


1. For the Ras al Hanout: In a spice grinder, combine all ingredients; grind to a fine powder. Transfer to a small bowl, (you will need 2 tablespoons for this recipe; reserve the remainder to flavor the couscous or for other purposes).

2. For the Shanks: Heat oven to 350 degrees. Sprinkle shanks with salt. Heat oil in a dutch oven over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sauté until browned on all sides, 5-7 minutes. Using tongs, transfer shanks to a plate as they brown.

3. Drain all but 2 tablespoons fat from the sauté pan; add onions and saute to soften. Add garlic, then 2 tablespoons ras al hanout and sprinkling of salt, saute for another 2-3 minutes. Add tomato paste, saffron with its liquid, red wine, then beef stock to the pan, stirring with a wooden spoons to loosen browned bits from skillet bottom. Bring liquid to simmer; add shanks and prunes.

4. Cover pan and transfer it to the oven; braise shanks for 2 hours or so, until meat is falling off the bone. Check at intervals during braising to turn meat.


Rice

long-grain brown rice
lemon peel, long strips
green garlic, finely chopped
olive oil
parsley, chopped
salt

Prepare pilaf-style: saute green garlic or other aromatic in olive oil until soft, then add rice and stir to coat and cook briefly. Add lemon peel, salt and water, bring pot to a boil, then lower heat and cover. Cook until all liquid is absorbed, not stirring rice. When rice is cooked, add parsley and stir to serve.