Moroccan-Style Braised Lamb

Ingredients

• 1.2 kg lamb meat (from the shank)
• 4 shallots
• 4 Garlic cloves
• 2 tbsp butter
• 1 tsp cumin
• 1 untreated lemon (zest)
• 8 saffron strands
• 0.25 l beef broth
• 1 bunch flat-leaf parsley
• Sea salt

Instructions

1. 1.

   Wash the lamb, pat dry and cut into about 4 cm pieces. Peel the shallots and garlic. Halve the shallots and slice into strips. Finely chop the garlic. In a braising pot heat the butter and brown the meat on all sides. Mix in the garlic, shallots, cumin, lemon zest, and saffron.

2. 2.

   Add the beef broth, bring to a boil, then cover and simmer over low heat for about 60 minutes. If needed, add more water until the sauce is creamy. Wash the parsley, shake dry, pluck leaves from stems, and fold into the meat at the end. Season the braised lamb with salt and serve.