![Stew in green handmade ceramic soup bowl with shredded meat richly colored broth and assorted toppings small mint leaves...](https://assets.epicurious.com/photos/5bc4da2f6d27312db6e42527/1:1/w_2560%2Cc_limit/warm-spiced-saucy-lamb-stew-recipe-BA-101518.jpg)
Harissa and lamb are a fantastic marriage, but keep in mind that the level of heat in harissa varies widely brand to brand—adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty yogurt for instant relief. You can also make the stew 12 hours ahead to really let all the flavors meld, but this step is totally optional. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
Ingredients
8 servings
Toasted Cauliflower Crumbs:
Lemony Mint Yogurt:
Stew and assembly:
Toasted Cauliflower Crumbs:
Step 1
Coarsely chop cauliflower and pulse in a food processor until about the size of grains of rice (or, you can very finely chop with a knife instead). You should have about 2 cups.
Step 2
Heat oil in a large skillet, preferably cast iron, over medium-high. Cook cauliflower, stirring often, until golden brown all over and charred in spots, 6–8 minutes. Remove from heat; season with salt and pepper. Let cool in skillet.
Lemony Mint Yogurt:
Step 3
Mix yogurt, mint, and lemon juice in a medium bowl; season with salt and pepper.
Stew and assembly:
Step 4
Season lamb shanks very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook lamb shanks in a single layer, turning occasionally, until browned all over, 8–12 minutes per batch. As the shanks finish cooking, transfer to a large plate.
Step 5
Reduce heat to medium; add onions and garlic, cut side down, to the same pot and cook, tossing onions occasionally, until onions are browned in spots and garlic is golden brown, about 5 minutes. Add cinnamon and crushed coriander and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add harissa paste and cook, stirring often and scraping bottom of pot, until vegetables are coated and paste is slightly darkened in color, about 2 minutes. Add 7 cups water, stirring to release any bits stuck on bottom of pot. Season generously with salt and pepper and bring to a simmer. Return lamb shanks to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1 1/2–2 hours.
Step 6
Transfer lamb shanks to a cutting board and let cool 10–15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces. Add bones back to pot as you go. Transfer meat to a medium bowl and cover with plastic wrap.
Step 7
Simmer bones in broth, uncovered, until liquid is thick and very flavorful, 25–30 minutes. Remove from heat; add meat back to pot and let cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
Step 8
发现炖,勺子掉一半的四分之三of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones. Taste and season with more salt and pepper if needed. Ladle stew into bowls and serve with Toasted Cauliflower Crumbs, Mint Yogurt, harissa, and olives, mint leaves, and/or preserved lemon as desired.
Do Ahead
Step 9
Yogurt can be made 1 day ahead. Cover and chill.
Stew can be made 3 days ahead. Keep chilled.
Leave a Review
Reviews (4)
Back to TopI like lamb, but this did not work for me. Maybe the lamb shank I purchased was just not top quality. I halved the recipe and it made more than enough for two. Overall, I was disappointed by this dish.
liz002
Hobart, NY
5/4/2021
My wife and I both loved this stew (we used very “warm” Harissa). My only complaint is it was challenging for this novice cook to execute the recipe :-). /the husband
mmacabarry
Kirkland, WA
11/21/2020
This was not great. I love lamb but this is not how I would choose to eat it. The yoghurt and cauliflower saved it from mediocrity.
vickiiscooking
5/4/2020
This is very good!
pachae
California
10/6/2019