Moroccan lamb shank, spiced prunes, buttered farro

This is one of those luxury dishes that I have been making for a few years now. I was introduced to it at Aziza, Mourad's restaurant in San Francisco. Having just returned from Morocco, I was in love with the cuisine, and this single dish made me rush out and buy his cookbook.

This dish is made for serious diners; it is complex and tedious but so, so good. The tender, soft lamb shanks are smothered in a luxurious onion jus scented with coriander and saffron. It is paired with buttered farro and has a side of what I call boozy prunes. The rich meat pairs well with the chewy farro, and the acid and sweetness from the prunes cut through the fat. This dish shines on any table; my guests love it whenever I serve it. To me, it is the dish that says you are special.

This is a fantastic cookbook for Moroccan cuisine from a chef who is a master of the art. Mourad has won a Michelin star and is considered by many to be the originator of contemporary Moroccan cuisine. Bon Appetit has rated this cookbook as one of the world's best in 21011, and it remains one of my favourites. The recipes can be complex, except for a few like this one, but each recipe is divine. I have had dinner at his wonderful restaurant, Aziza, in San Francisco several times, and each time, the experience has been a delight, and the food is outstanding.

For more recipes from this fabulous cookbook, click here.

Ingredients:

For the lamb:

6 lamb or mutton shanks

Oil

2 lb onions, thinly sliced

4 tablespoons olive oil

4 tablespoons ground coriander seeds

1 1/2 tablespoons ginger paste

1 tablespoon ground cumin seeds

2 teaspoons pepper

1 teaspoon turmeric

1 teaspoon saffron

8 cups water or lamb or mutton stock

Salt, to taste

Parsley, minced, to garnish

For the farro:

1 cup farro

6 cups water

Salt, to taste

1 onion, finely diced

4 tablespoon butter

For the prunes:

20 prunes

1 cup water

3/4 cup champagne vinegar or apple cider vinegar

1/2 cup sugar

2 tablespoons brandy

1 1/2-inch cinnamon stick

10 peppercorns

4-5 allspice berries, or 1 teaspoon ground

1 small bay leaf

To make the prunes:

Add the water, vinegar, sugar, brandy, cinnamon sticks, peppercorns, allspice and bay leaf to a small pan and bring to a boil. Simmer for 2-3 minutes till the sugar has completely dissolved.

Pour over the prunes and allow to marinate at room temperature in a sealed container for 7 days. I have used these for 3 days, and they are good.

For the farro:

Boil the farro with salt and water until tender but still with a bite, about 30 minutes. Drain well in a colander and allow to dry out.

Heat the butter in a wide pan and fry the onions until translucent and soft, about 2 minutes. Add the farro and continue to fry until it is well coated with the butter. You can choose to keep the farro soft or fry it for about 10 minutes until it is crisp outside. If crisping, serve immediately.

For the lamb shanks:

Add a drizzle of oil to a wide frying pan. Fry the shanks on high until browned on all sides. Remove and set aside.

Add the oil and onions to a large oven-safe pot and sauté on medium-low heat until the onions are lightly golden. Stir often to cook the onions evenly.

Add the spices, coriander, ginger, cumin, pepper, turmeric, and saffron, and cook on low heat for 1 minute to release the spice aromas.

Preheat the oven to 375 F.

Add the shanks and any collected juices back into the pot, along with the water/stock and salt. Mix well, making sure the shanks are submerged in the sauce. Cover the pot with foil and close tightly with the lid. Braise for 60 minutes undisturbed.

Remove the pot and turn the shanks around using tongs. Seal the pot and braise for 30-45 minutes until the meat is fork-tender and falls off the bone. Using tongs, remove the meat from the braising liquid and set it aside, covering it so it does not dry out.

Pureé the braising liquid to a smooth sauce. Add it back to the pot and simmer until you have a thick sauce that will coat the meat thickly. Taste and adjust the salt. The sauce should be well-flavoured and intense. Add the meat back into the sauce and set aside until needed.

To serve:

Heat the farro until hot. Add a small scoop to a corner of the plate in a semicircle. Heat the meat and sauce well. Add a shank with the meat on the farro. Add some of the prunes to a side. Serve immediately, garnished with some parsley. Bring the extra prunes to the table.