Q: Our family celebrated my granddaughter's eighth birthday at the Imperial Fez. Two of us had the roasted lamb shank with exotic mushrooms. It was outstanding. Would the chef share the recipe? — Judy Olderman, Brookhaven
A: Chef and owner Rafih Benjelloun was happy to share this recipe and his enthusiasm for Moroccan cuisine in general. "Moroccan flavors began with what is called the Silk Road, the early seventh century trade routes that connected Asia, Europe and Africa. The flavors, textures, aromas, spices and herbs mingle in our system to make us more exciting people." Moroccan food is traditionally served in a round table "where every bite that's yours is mine, too." Benjelloun continues this tradition today at the Imperial Fez.
The most unusual ingredient in this recipe is the mulato peppers. These 3-inch long dried peppers are supple and sweet and have a fruity flavor which makes them well worth seeking out. They’re carried at the Buford Highway Farmers Market and at Savory Spice in Virginia-Highland. If you don’t have six weeks to let them sit in their vinegar bath, at least let them sit for two days before using.
Roasted Lamb Shank with Shiitake Mushrooms
5 dried mulato peppers, stems removed
Apple cider vinegar
4 medium lamb shanks, excess fat removed (about 1 1/4 pounds each), patted dry
6 cups water, or as needed
1 yellow onion, cut into matchstick strips
3/4 cup olive oil, divided
1 head garlic plus 6 cloves, peeled and cloves sliced, divided
4 tablespoons sweet paprika, divided
6 bay leaves
2 teaspoons black pepper, divided
1 1/2 teaspoons cumin, divided
Salt
1 red pepper, cored and seeded, cut into 1/4-inch slices
1/2 onion, sliced 1/4-inch thick
1 pound shiitake mushrooms, stems diced and caps cut into 1/4-inch slices
1 lemon, cut into 6 wedges
Six weeks before preparing this dish, arrange the peppers in a glass jar and cover with vinegar. Allow to sit six weeks.
When ready to prepare lamb shanks, preheat oven to 350 degrees.
Remove chiles from vinegar and put in bowl of a food processor. Discard vinegar. Process peppers to a paste. Rub the paste on the lamb shanks. Arrange shanks in a deep roasting dish.
In a bowl, stir together water, matchstick-cut onion, 1/2 cup olive oil, garlic from whole head, 3 tablespoons paprika, bay leaves, 1 teaspoon pepper and 1 teaspoon cumin. Pour over lamb shanks. Add water if needed to make sure lamb shanks are covered. Cover baking dish tightly and put into oven. Bake lamb shanks for 3 hours, until the shanks are tender. Taste the sauce for seasoning and add salt if needed. When shanks are ready, remove from oven and allow to rest, covered, while preparing mushrooms.
Prepare the mushrooms: In a large skillet, heat remaining 1/4 cup olive oil over medium heat. Add red pepper, 1/4-inch sliced onion and remaining 6 sliced cloves garlic. Cook for 3 minutes. Add mushroom stems and caps, remaining tablespoon paprika, remaining teaspoon pepper and remaining 1/2 teaspoon cumin. Saute 5 minutes or until mushrooms are tender. Stir in 1/4 cup sauce from lamb shanks. Taste for seasoning.
Arrange the lamb shanks on a platter and top with the cooking sauce. Arrange mushroom mixture over all, garnish with lemon wedges and serve immediately. Serves: 4
Per serving: 1,334 calories (percent of calories from fat, 51), 65 grams protein, 107 grams carbohydrates, 17 grams fiber, 80 grams fat (21 grams saturated), 170 milligrams cholesterol, 182 milligrams sodium.
