Barbecued Lamb Shanks

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

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

Africa
Morocco
Marrakech
Main course
Gluten-free

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