Lamb shanks are a perfect holiday dish for celebrating the season. They’re a visual centerpiece, relatively cheap, and absolutely delicious. Compared to other pricier cuts of lamb you’re getting a lot of flavor for your money. We took inspiration from Moroccan tagines for this recipe. Tagines are traditional, conical clay pots (and the dishes cooked within them) that are used to braise meat, fish, or vegetables. The cone-shaped lid allows steam to rise and then condense, which bastes the meat and keeps it moist. Suvie’s Slow Cook Mode is ideal for this application. Briny green olives and sweet medjool dates have hours to meld their flavors together along with cumin, cinnamon, and paprika as the lamb gets to fall-off-the-bone perfection. Simple sides of couscous and green beans soak up all the delicious juices, and let the lamb shine as the star of the table.
- 1-2 lamb shanks (about 2-3 lbs)
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp cinnamon
- ¼ tsp crushed red pepper
- 4 shallots, peeled and quartered
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 tbsp lemon zest
- ¼ cup green olives, roughly chopped
- ¼ cup medjool dates (you can substitute raisins), roughly chopped
- 2 tbsp tomato paste
- 2 cups chicken or veal stock
- 1 bunch fresh mint
- salt and pepper
Couscous and Green Beans
- 1 cup Israeli couscous
- 8 oz green beans
- 2 tbsp toasted, sliced almonds
Protein: Suvie Slow Cook Mode for 12 hrs
Starch: 10 mins
Vegetable: 12 mins
In a small bowl combine the garlic, ginger, and lemon zest. Then in a separate bowl combine the cumin, paprika, cinnamon, and crushed red pepper. Rub the lamb with the spices followed by the garlic, ginger, and lemon zest mixture.
Place the lamb in the Suvie tray and add the shallots, olives, dates, and tomato paste. Pour the stock over the lamb and season well with salt and pepper. It's important that the lamb is completely covered in liquid so don't be shy with the stock.
Cook for 12 hours using the Suvie Slow Cook Mode.
Cook the couscous and the green beans, season both with salt and pepper. Broil green beans after cooking and garnish with almonds.
If cooked correctly, the meat should fall off the bone with little effort. Serve the lamb with some of the braising juices, dates, shallots, and olives. Garnish with mint leaves and lemon wedges. Enjoy!
There are many wines that pair beautifully with the rich flavors of braised lamb. However, in this instance we recommend a good bottle of Grenache. The herbal notes of Grenache really bring out the meatiness of the lamb.