Name: Barbecued Lamb Shanks
Cuisine: Moroccan
Ingredients: ½ teaspoon powdered cumin; 2 tablespoons lemon juice; 6 tablespoons olive oil; 4 young lamb shanks; salt and freshly ground black pepper; 4 tablespoons chopped fresh green coriander; ¼ teaspoon powdered saffron; 1 clove garlic, peeled and finely chopped; 4 tablespoons chopped flat-leafed (Italian) parsley; 1 medium onion, peeled and grated; ¼ teaspoon hot red pepper; ¼ teaspoon sweet red pepper

Preparation info

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4 young lamb shanks
salt and freshly ground black pepper

Method

Season the lamb shanks generously with salt and freshly ground black pepper, and place in a saucepan with just enough water to cover. Bring gently to the boil, then skim. Lower heat and simmer the meat until it is almost tender, about 1 hour. Remove the lamb from the water and cool.
Place the lamb shanks in a shallow bowl, rub well with chermoula mixture, and l

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Barbecued Lamb Shanks

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of