BBQ Braised Moroccan Lamb Shanks with honey mint glaze

2010-03-06

Last summer I got a hankering for lamb shanks but did not want to put Heather Ann through the effort of braising them for hours on the stove. The Good Cooking magazine came and low and behold it was full of a new ways to grill meats using the BBQ to braise. I tried it and it turned out better than the normal cook top braising method. The simple procedure can be used on several different meats from lamb to pork, to short ribs or chicken varying only some of the ingredients. Since I tried the lamb shanks I thought I would start with them and perhaps later I will add some of the others as I try them. 

The ingredients that you need follows: You can find the full recipe for BBQ Braised Moroccan Lamb Shanks here.

FOR THE LAMB
1 Tbs sweet paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cayenne pepper
1 tsp dried mint flakes
1/2 tsp ground cumin
4 meaty lamb shanks about 1 lb each
FOR THE BRAISING LIQUID
3 cups chopped yellow onions
1 cup chopped canned tomatoes
1/4 cup finely chopped cilantro stems (save leaves for garnish)
2 Tbs fresh lemon juice
1 Tbs chopped garlic
kosher (coarse) salt
4 carrots cut into 2 in pieces
2 medium purple turnips peeled and cut into 1 in pieces
2 cups chickpeas (freshly cooked or canned)
freshly ground black pepper
FOR THE GLAZE
1/4 cup honey
2 tsp fresh lemon juice
1 tsp dried mint flakes
1 tsp harissa (optional)
FOR SERVING
1 cup couscous cooked
reserved cilantro leaves
harissa (optional)
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