31 October 2010

lamb shanks with harissa

This is a fairly close following of this food-porn-adelic recipe on youtube. (Watch the video, it's amazing). The recipe calls for two shanks, I used four, but the stew would have been enough for six-to-eight people, so this could work for up to eight shanks. (Leftover, the stew is amazing with an egg poached in it — today's lunch. It's also great on its own, and works as a vegetarian meal).

I used white onion instead of red, didn't have orange flower water (but added some dried curaçao orange peel) and I finished the stew with ras el hanout, which makes everything more delicious.

Vegetables: whole.

And chopped. They get roasted for 45 minutes at 375ºF with olive oil, salt, and pepper.

That gets added to tomatoes, chickpeas (which I pre-soaked and then cooked in chicken stock). I added stock to the roasting pan to get all the fond.

Meanwhile, lamb shanks coated in harissa, my current favorite condiment (I might go as far as my new favorite food).

Plate with couscous. So incredibly good.

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