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Moroccan lamb osso buco
Moroccan lamb osso buco

Moroccan lamb osso buco

Preparation 10 minutes
Cooking time 2 hours
Servings 4

Ingredients

  • 45 ml (3 tbsp) vegetable oil
  • 30 ml (2 tbsp) butter
  • 1.2 kg (2 1/2 lbs.) lamb shank, cut into 3 cm (1 1/4 in.) thick slices (ask your butcher)  
  • Salt and freshly ground black pepper
  • 2 medium onions, thinly sliced
  • 5 ml (1 tsp) ground cinnamon
  • 5 ml (1 tsp) ground ginger
  • 5 ml (1 tsp) turmeric
  • 5 ml (1 tsp) ground cumin
  • 5 ml (1 tsp) coriander seeds
  • 500 ml (2 cups) water
  • 310 ml (1 1/4 cups) prunes
  • 60 ml (1/4 cup) sliced almonds, toasted

Preparation

  1. In a skillet, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat.
  2. Season the lamb with salt and pepper.
  3. Sear on all sides.
  4. Set aside.
  5. In a Dutch oven, heat the rest of the oil and butter over medium-high heat and brown the onions.
  6. Add the spices and cook for another 2 minutes, stirring continuously.
  7. Add the water and stir.
  8. Place the lamb in the Dutch oven.
  9. Cover and simmer for about 1 hour and 15 minutes.
  10. Add the prunes and continue cooking for about 45 minutes until the meat easily pulls away from the bone.
  11. Adjust the seasoning if needed.
  12. Place on serving plates.
  13. Garnish with almonds.
  14. Serve with vegetable couscous.
Availability in stores