How to Braise Merguez-Inspired Lamb Shanks with Fennel and Onions
Photography by Haley Hazell
In this North-African-inspired dish, Da-Le Ranch lamb shanks are braised low and slow in a rich tomato and harissa broth for hours. The result is melt-in-your-mouth tender meat and a spicy, earthy, crave-worthy bone broth.
Merguez is a lamb sausage originating from Maghrebi cuisine. The combination of spices, herbs, and aromatic vegetables that make up the base flavor profile of merguez are great to try on grass-fed meats because they balance grassiness and enhance rich flavor.
Preparing meat on the bone can be intimidating. If that’s you, this is a great starter recipe.
Make sure to watch the video for expert tips.
Special thanks to Da-Le Ranch for sponsoring this video and recipe.
Order your local, ethically raised, meat and eggs from da-le-ranch.com today.
This recipe is presented by Da-Le Ranch, a small, sustainable family farm located in Southern California’s Central Inland Empire.
Ingredients
- 4 lamb shanks
- Kosher salt
- 2 tablespoons olive oil
- 2 fennel bulbs, sliced
- 1 red onion, sliced
- 5 cloves of garlic, thinly sliced
- 2 tablespoon capers
- 2 teaspoons cumin
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 tablespoons paprika
- ¼ cup tomato paste
- ¼ cup harissa paste
- 1 quart chicken broth
- Parsley (for serving)
SERVES 4
Instructions
- STEP 1 — SEAR YOUR MEAT Generously season the lamb shanks with kosher salt. Heat oil in a large dutch oven over medium-high heat. Sear the seasoned lamb shanks on all sides. Don’t crowd the pan and take your time to get deep color all over. Color equals flavor. Transfer et seared shanks aside.
- STEP 2 — SAUTÉ YOUR AROMATICS Add fennel, onions, capers, garlic, cumin, coriander seeds, fennel seeds, paprika, and a big pinch of salt to the dutch oven and cook, stirring occasionally for about 5 minutes.
- STEP 3 — DEGLAZE THE POT Add tomato paste, harissa paste, and chicken broth to the pan. Using your spoon, stir and scrape up any flavor-packed browned bits that may be stuck to the bottom of the pot. Add the liquids to deglaze the pot.
- STEP 4 — COOK LOW AND SLOW Return seared lamb shanks to the pot and nestle within the vegetables and spiced broth. Don’t forget to add accumulated juices from the lamb to the pot for an extra flavorful broth. Bring the liquid to a boil and then reduce the heat to medium-low. Cover and simmer for 1 ½ hours. Uncover and simmer for 30 minutes to reduce the liquid and concentrate flavor. Serve with toasted flatbread for dunking and garnish with fresh parsley leaves.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance—balancing careers, tastes, and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.
