THE Dish: Brad Farmerie's Moroccan lamb shank with goat cheese grits

(CBS News) Award-winning chef Brad Farmerie is the executive chef at two of Manhattan's most popular restaurants. Diners flock to his Michelin-starred Public and his one-year-old Saxon + Parole, has been a hit downtown.

Farmerie stopped by "CBS This Morning: Saturday" to serve up one of his tried-and-true recipes: Moroccan lamb shank with goat cheese grits.

Blog: "What's Cooking"
Special section: Food and Wine


Moroccan braised lamb shanks with goats' cheese grits

  • 4 lamb shanks
  • 4 tablespoons olive oil
  • 1 thumb (3-inch piece) of fresh ginger, peeled and finely minced
  • 2 cloves garlic finely minced
  • 1 red chili, chopped
  • 1 onion, fine slice crosswise
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander seed
  • 2 cinnamon sticks
  • 3 star anise
  • 2 pinch saffron
  • 1 teaspoon oregano
  • 3 cups brown chicken stock
  • 2X 16oz tins of peeled tomatoes
  • 8 dried apricots, sliced
  • Salt and pepper


  • One-eighth cup toasted sliced almonds
  • 20 high quality non-pitted green and black olives (I prefer Moroccan salt cured)
  • Picked parsley

Preheat oven to 325 degrees F.

Place the olive oil, onion, garlic, and ginger in a pot and place over medium heat,

Stir the contents, cooking for 5-6 minutes (or until they begin to soften),

Add the carrots, celery, and spices (cumin, coriander, cinnamon, star anise, saffron, and oregano) and continue to cook over medium heat for 3-4 minutes, stirring all the time.

Add the chicken stock, canned tomatoes, and apricots, increase the heat, and bring to a boil.

Place the sauce into a deep pyrex dish (or baking dish/casserole).

Place the lamb shanks onto the sauce, where they will submerge three-quarters of the way, and place in the oven uncovered.

The exposed lamb will brown in about 20-30 minutes, so you will need to check it and rotate within the sauce to expose a different portion of the shank. Continue checking and turning the lamb every 30 minutes until they are evenly browned.

Cook until the meat is starting to fall off of the bone and the sauce has thickened, about 2 and a half hours (If they become completely browned and the sauce is thick but the meat is not tender, cover and cook until they are done).

Remove from the oven, skim any visible fat that may have come to the surface and serve immediately garnished with olives, toasted almonds, and parsley or allow to cool to room temperature and place in oven safe serving dish and refrigerate until needed. To reheat, place covered dish in a 325F oven for about 30 minutes. Enjoy!