Moroccan-style braised lamb shank
The dish Amar chose was not a technical showpiece in the classical sense — it was something more personal. On his first holiday to Morocco, he encountered braised lamb with prunes, cinnamon, and sweet onions for the first time. Growing up Dominican, he had never experienced the marriage of savoury and sweet in this way. The flavour memory stayed with him. In a farmhouse kitchen, competing against the best chefs from twenty-nine countries, he cooked it again. "The lamb is very savory, but then it's covered with this beautiful sweet onion cinnamon prune marmalade. It's like a flavor bomb." CHEF'S NOTES • The overnight strategy: Santana's decision to braise overnight was a masterclass in competition strategy and culinary intelligence simultaneously. Low-and-slow braising rewards patience - the connective tissue fully dissolves, the braising liquid absorbs spice depth, and the flavours knit together in a way that a same-day braise cannot match. If you have time use it. • Saffron: Bloom in…
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE SAFFRON BLOOM
- Combine saffron threads with 2 tablespoons of warm water in a small bowl. Set as
- SEASON AND SEAR THE LAMB
- Pat the lamb shanks completely dry with paper towels. Season aggressively on all
- BUILD THE AROMATIC BASE
- Reduce heat to medium. Add sliced onions with a pinch of salt to the same pot an
- BRAISE THE LAMB
- Nestle the lamb shanks back into the pot, overlapping if necessary. Pour in the
- MAKE THE PRUNE-ONION MARMALADE
- Melt butter in a medium saucepan over medium-low heat. Add sliced onion and cook
- TOAST THE ALMONDS
- In a dry skillet over medium heat, toast the blanched almonds, stirring frequent
- REST AND REDUCE THE SAUCE
- Remove the lamb from the oven. Transfer shanks to a plate and tent loosely with
- PLATE AND SERVE
- Arrange the shanks in a large serving vessel. Spoon the prune-cinnamon marmalade