Don Genova > Recipes/Recommendations > Simmering and Braising

Braised Moroccan Lamb Shanks
Serves 4

This dish is a 'put-it-in-the-oven-and-forget-it-dish' for the most part and is easily expandable to accommodate a crowd. Preserved lemons are available in most Mediterranean or Middle Eastern markets, or you can find a few recipes to make your own here.

Ingredients:

4 large lamb shanks (ask for the really meaty parts)
2 tbsps. olive oil
2 preserved lemons, cut into 4 pieces each
8 pearl onions or shallots, peeled
4 medium carrots, peeled and cut into two pieces
1 large bulb of fennel cut into chunks (optional)
8 large cloves garlic, peeled
8 dried apricots
1 cinnamon stick
6 cardamom pods
salt and pepper to taste
1-2 cups red wine

Heat the olive oil over medium-high heat in a large ovenproof pot. Brown the shanks on all sides, then add all the lemons, vegetables and spices and enough red wine to cover the shanks. Cover the pot and put it into a 350-degree preheated oven for at least 2-3 hours. Check once an hour to see if you need to add any more wine, or water if preferred. The shanks are done when they are fork-tender and pulling away from the bone. Remove the cinnamon stick and the cardamom pods before serving. Serve in a bowl with the juices on top of couscous, or mashed potatoes.

Pork and Apple Tagine
Serves 4

This is an easy family meal to make pumped up with fruits and spices. Keeping the jalapeno peppers whole helps tame their heat. Cut them up and leave them in the dish if you want something spicier. For medium heat, remove the seeds and white pith or ribs surrounding the seeds. Make some rice while the tagine is simmering…or save even more time by serving this on couscous, which is ready to serve 5 minutes after you pour boiling water over it to cover.

Ingredients:

1 pound lean, boneless pork, cubed into bite-sized pieces

2 tbsp. olive oil

1 large onion, chopped

4 cloves garlic, chopped

2 large Granny Smith or other firm-fleshed apples, cored and chopped

2 jalapeno peppers, whole

½ cup raisins

1 tsp. cinnamon

½ tsp. cloves

salt and pepper to taste

½ cup apple juice

To Garnish:

Toasted, chopped almonds
Chopped cilantro

Heat the olive oil over medium-high heat in a large skillet. When hot, brown the pork. Remove the pork from the pan with a slotted spoon and set aside. Add the onion, garlic and apples. Sauté until the onion turns translucent and have started to soften. Return the pork to the pan, and stir in, along with the raisins, cinnamon, cloves, salt and pepper. Then add the apple juice. Reduce the heat, cover the pan and simmer until the pork and apples are tender. Serve over rice or couscous.

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