Steamed Lamb Shanks, Moroccan Style

Time: 2 hours or more

Yield: 4 servings.

Ingredients:

• Salt and pepper
• 2 teaspoons cumin seeds
• 1 tablespoon coriander seeds
• 3 cardamom pods
• 1 teaspoon turmeric
• 2 cloves
• 2 or 3 dried chilies, or about 1 teaspoon crushed red chili flakes
• 1 small cinnamon stick (3 inches or less)
• 2 tablespoons chopped ginger
• 2 tablespoons chopped garlic
• Juice of ½ lime
• 4 lamb shanks, each a pound or less
• Chopped cilantro leaves for garnish
• Lime wedges

Method:

1. To rig a steamer, take a pot large enough to accommodate shanks, not necessarily in one layer. Find another, considerably larger pot with a snug-fitting cover that will hold the first with room to spare. In the larger pot, build a platform 2 or 3 inches high; you can use ramekins, small bowls, whatever you like, as long as it's reasonably stable.
2. In the smaller pot, combine the salt, pepper, cumin, coriander, cardamom, turmeric, cloves, chilies, cinnamon, ginger, garlic and lime juice to make a paste. Toss lamb shanks with this paste until well covered. Put pot on platform in larger pot; add water to larger pot until it just about reaches the bottom of smaller pot. Cover, turn heat to high, bring to a boil and adjust heat so mixture simmers steadily. Check every half hour or so, turning shanks occasionally and making sure water level is adequate.
3. Lamb shanks are done when very tender and falling from bone, about 1 1/2 to 2 1/2 hours. You can garnish with cilantro and serve with lime wedges, or you can refrigerate for a day or two and reheat before garnishing and serving.

Source: The Minimalist, October 26, 2005.