Epcot World Showcase Moroccan Roast Lamb Shank Meshoui

Name: Epcot World Showcase Moroccan Roast Lamb Shank Meshoui
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 lamb shanks; olive oil; salt; 0.5 tsp black pepper; 1 onion; 1 tbsp olive oil; 3 tbsp unsalted butter; 1 stalk celery; 1 carrot; 1 red bell pepper; 4 garlic cloves; 1 can diced tomatoes (16 ounce); 1 tsp ground turmeric; 1 tsp ground paprika; 1 tsp ground cumin; 1 tsp ground ginger; 0.5 tsp saffron; salt; 1 quarter preserved lemons; 1 tbsp capers; 1.5 tsp brown sugar; 1 cup water; 3 medium zucchini; 1 tbsp fresh parsley; 1 tbsp fresh cilantro

Lamb, celery and carrot baked in the oven and spiced with turmeric and paprika.

5 hr 15 min · Serves 4 · Takes some skill

Method

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Time: Prep 15 min · Cook 300 min · 315 min total
Difficulty: hard

1
Preheat oven to 350F degrees. Sprinkle lamb with salt and black pepper. In a large skillet over medium heat, cook lamb in olive oil until brown on all sides. Transfer to a rectangular baking pan with 2 to 3 inch high sides. Set aside.
2
In the same skillet over medium heat, add 1 tablespoon olive oil, 3 tablespoons butter, onion, celery, carrots, bell pepper, and garlic. Brown vegetables in olive oil and butter, stirring occasionally. Stir in tomatoes including liquid, turmeric, paprika, cumin, ginger, saffron, salt, one lemon quarter, brown sugar, and water. Bring to a boil. Pour tomato mixture over browned lamb in baking pan.
3
Wrap pan tightly with aluminum foil. Bake at 350F for 4 hours or until tender. Remove foil. Add zucchini, parsley, and cilantro and additional water if needed. Increase oven temperature to 400F degrees. Recover with aluminum foil. Bake for 45 minutes longer or until zucchini is tender.
4
Remove lemon quarter and serve.
5
OPTIONAL FINAL STEP: The final step that Restaurant Marrakesh performs before serving is removing the lamb and zucchini from the pan. Then, transfer leftover sauce and vegetables back to the skillet that was used to brown the lamb. Bring to a boil, and simmer the sauce until reduced a little on the stovetop. Then, strain the sauce, discard the vegetables, and serve sauce over the lamb and zucchini.
6
This is NOT their Couscous with Lamb Shank.