Name: Braised Lamb Shanks with Lemon Confit
Yield: Serves 4
Ingredients: 2 teaspoons ras-el-hanout or curry powder; ½ teaspoon cayenne pepper; 1 cinnamon stick; Lemon Confit, 1 lemon scraped of pulp and pith, julienned or finely chopped; All-purpose/plain flour; 1 tablespoon minced fresh parsley or cilantro/fresh coriander (optional); 4 lamb shanks; 1 tablespoon ground cumin; 5 garlic cloves, smashed with the flat side of a knife; Canola oil for sautéing; 1 large onion, cut into medium dice; One 28-ounce/800-gram can whole peeled tomatoes, puréed in a blender or with a hand blender with their juices; 1 tablespoon ground coriander; Kosher salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

Few other braised meats can achieve the richness and depth of braised lamb shanks. This recipe seasons the braising liquid with spices associated with Moroccan cooking. Try to find the ras-el-hanout, a north African spice blend that is like curry. It adds extra depth of flavor, but the recipe is delicious without it. If you can’t find it, it’s easy to make; there are a number of recipes online.

Like most braised meats, the shanks are best cooked one to three days before servi