Moroccan Lamb Shanks
This week’s theme was Thanksgiving, Falling Leaves, and Colorful Recipes for Fall. I decided to take the theme to another level by serving this Moroccan inspired meal. Normally, one does not serve lamb over Thanksgiving; but it isn’t all about the Turkey! We love this dish, as it is not only flavorful, and reminiscent of Fall colors, it is also easy to make.
One of my favorite ways to slowly braise meat is by wrapping it up in parchment paper. This process takes the moisture from your ingredients, and slowly steams the meat until fork tender. This method not only works for slowly braising meats, but also for roasting delicate pieces of fish. A highlight of this cooking a meal this way, is the minimal clean-up; simply cook, and toss away the paper after serving.
The parchment paper packages for this recipe are made with layers of fresh tomatoes, chicken peas, and finally a hearty lamb shank that has been coated with sultry merguez seasoning. I love this recipe as it is not only rustic but also a dinner party show stopper. Simply serve with herb couscous, and a carrot rappe salad to make a complete meal.
Denise Woodward believes anything can be made at home as long as you have a little patience, and time. All of her recipes are made using fresh and seasonal ingredients. Her recipes have been featured on Eat Boutique, the Mushroom Channel, Saveur.com, Foodies of the World, PBS and Fine Cooking.
Denise also creates the recipes on the popular food blog Chez Us. Saveur has featured Chez Us as one of 50 Food Blogs You Should Be Reading as well as one of the Sites They Love. Be sure to read more about what they are cooking up over at Chez Us.
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