Slow-Braised Moroccan Lamb Shanks with Apricots & Warm Spices

Ingredients

• 4 pasture-raised bone-in lamb shanks (approx. 3.5 lbs total)
• 2 tbsp grass-fed ghee
• 1 large red onion and 4 carrots, cut into chunks
• 6 cloves fresh garlic, minced
• 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 1 tsp turmeric
• 2 cups rich beef bone broth
• 0.66 cup unsweetened dried apricots, halved
• 0.25 cup fresh cilantro and toasted sliced almonds (for garnish)

Step-by-Step Instructions

1. Step 1: Season lamb shanks generously with sea salt and black pepper.
2. Step 2: Heat ghee in a large Dutch oven over high heat; sear lamb shanks on all sides for 8 minutes until deeply browned. Transfer shanks to a plate.
3. Step 3: Sauté chopped onion, carrots, and garlic in Dutch oven for 5 minutes. Stir in cumin, coriander, cinnamon, and turmeric, cooking for 1 minute until fragrant.
4. Step 4: Pour in bone broth and dried apricots, scraping up caramelized browned bits from the pan bottom.
5. Step 5: Return lamb shanks to the pot, cover tightly with lid, and braise in oven at 325°F (165°C) for 2 to 2.5 hours until meat is fall-off-the-bone tender.
6. Step 6: Skim fat from sauce, garnish with fresh cilantro and toasted almonds, and serve over cauliflower mash.

Nutritional Breakdown (Per Serving)