Ras al Hanout (North African Spice Blend)

Published January 1, 1995.

Why this recipe works:

For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the dish. For our lamb shanks recipe we braised the shanks… read more

For our lamb shanks recipe, we found that we preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the dish. For our lamb shanks recipe we braised the shanks in chicken stock (which complemented, rather than overpowered, the lamb, as beef or veal stock might have), red wine, and herbs.

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Makes about 1/2 cup

Ingredients

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