Long-Simmering Lamb for Waning Fall Days
The New York Times
Braised shanks, a carrot salad and a molasses ginger cake: This cozy menu from David Tanis, drawing from North Africa, is sure to warm.
It’s chilly. I want a fire in the hearth and a simmering pot of stew, or a reasonable facsimile thereof on the stove.
Indeed, braises and stews are foremost in my mind these days. That’s really all I want to cook and eat throughout the cold months. Anything from an Irish stew to a French beef Bourguignon suits my fancy. When lamb shanks came my way recently, I looked to Morocco for inspiration, so the shanks became a kind of tagine, cooked long and slowly to succulence.
To accompany the braised lamb, I chose a spiced carrot salad, a favorite standby of mine. I like to spoon it into a lettuce leaf for a first course or serve it as a side dish. Made with the freshest carrots, it always delights. Though most Moroccan salads are made with cooked vegetables, my version uses slivered raw carrots instead.
