Lamb Stew Moroccan Style

(Serves 4)


¼ c extra light olive oil
4 lamb shanks
2 qt. chicken broth
2 large onions –diced
28 oz. can crushed tomatoes
1 carrot – diced
1 celery stalk –diced
1 ½ tsp. turmeric
1/3 tsp. ground cinnamon
1 tsp. ground coriander
1 pound lentils –rinsed and drained
1/3 c fresh cilantro –chopped
2 tsp. salt + more to taste
Black pepper to taste


1) Heat up the oil in a large Dutch oven. Sear the lamb shanks on each side until golden brown and transfer to paper towel lined plate.

2) Add the onions to the pot with a pinch of sea salt and stir to coat making sure to scrape all the brown bits from the bottom of the pan. Add the carrot and celery and sauté for 5 minutes then add the spices: salt, cinnamon, turmeric and coriander.

3) Pour in the stock and crushed tomatoes and return the lamb back to the pot. Cover with a tight lid and braise in the oven at 325 degrees for 2 hours.

4) Remove the pot from the oven and transfer the lamb shanks to a plate. Pull the meat off the bone and return it to the stew.

5) Bring the stew to a simmer on medium flame and add the lentils to it. Simmer for about 30
minutes or until the lentils are tender. Ladle into bowls and serve with the chopped cilantro.