Castella Imports

Moroccan Lamb Shanks


4 small lamb shanks (about 1 pound each)    
1 tablespoon plus 1 teaspoon vegetable oil  
2 medium onions, finely chopped    
3 garlic cloves, minced    
1 teaspoon Castella Ground Ginger
1/4 teaspoon Castella Ground Cinnamon
1/4 teaspoon Castella Red Cayenne Pepper
1 can (13 3/4 to 14 1/2 ounces) chicken broth    
1/2 cup pitted prunes    
1/3 cup dried apricots    
1 teaspoon salt    
1/4 teaspoon Castella Ground Black Pepper
1/4 cup Castella Cilantro


  1. Preheat oven to 350 degrees F. 
  2. Pat lamb shanks dry with paper towels. 
  3. In 8-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. 
  4. Add shanks, 2 at a time; cook until browned on all sides.
  5. Transfer shanks to bowl as they brown. Reduce heat to medium. 
  6. Add remaining 1 teaspoon oil and onions to Dutch oven; cook 5 minutes, or until onion is tender. 
  7. Stir in garlic and next 3 ingredients; cook 30 seconds. Return shanks to Dutch oven; stir in broth, prunes, apricots, salt,  pepper, and 1 cup water.  Heat to boiling over high heat. 
  8. Cover and bake 2 hours, or until lamb is very tender, turning meat once. Skim and discard fat from sauce in Dutch oven. 

To serve, sprinkle with chopped cilantro.    

Courtesy of: Good Housekeeping