As the year draws to a close, a familiar whisper begins to echo through the air. It’s a subtle yet insistent call, often disguised in casual conversation, a gentle prompt to reflect and plan. “Can you believe 2015 will be here soon? Any big plans?” The question, though innocent, can sometimes catch us off guard, especially when our minds are still navigating the beautiful chaos of the holiday season. My initial instinct is often to playfully roll my eyes – what are these ‘big plans’ everyone speaks of? I feel I’ve only just navigated the currents of the past year, let alone charted a course for the next. Is there some secret crystal ball I’m unaware of, a hidden guide to the future behind the counter?
I usually offer a polite, if slightly evasive, response: “Not yet, just trying to savor the season.” The sales associate smiles, hands me my silver bag (perhaps containing a pair of those irresistible boots), and offers a warm “Happy Holidays.” No crystal ball, no free consultation on life’s grand strategy. Just me, standing there, silver bag in hand, contemplating the blank slate of the new year and pondering what truly exciting things await.
Embracing Culinary Adventures: My Love Affair with Harissa
While the broader strokes of the new year may remain delightfully uncertain, one certainty shines brightly in my culinary world: my unwavering commitment to exploring the incredible versatility of harissa. This vibrant North African hot sauce has become an indispensable staple in my kitchen, a secret weapon that elevates ordinary dishes into extraordinary experiences. It’s quite remarkable to reflect on the array of recipes I’ve crafted, each one a testament to harissa’s multifaceted charm. From the indulgent Baked Brie with Harissa, offering a delightful blend of creamy and spicy, to the comforting Moroccan Spiced Chicken Enchiladas with Harissa Red Sauce, which reimagines a classic with an exotic twist, harissa consistently delivers.
I’ve ventured further, creating the boldly flavored Spicy Harissa Quesadilla with Lamb and the zesty Spicy Lamb Tacos with Harissa Pico de Gallo. Just thinking about these dishes makes my stomach rumble! But I truly believe I’ve saved the best for last, a recipe that perfectly encapsulates the magic of harissa, and I couldn’t have achieved this culinary triumph without the exceptional quality of Mina Harissa.
Mina Harissa: Your Gateway to North African Flavors
For those unfamiliar, harissa is a chili paste that hails from North Africa, particularly Tunisia. It’s a fiery yet deeply aromatic condiment, traditionally made from roasted red peppers, Baklouti peppers, serrano peppers, or other chili peppers, along with olive oil, garlic, caraway, coriander, and mint. Its flavor profile is complex – smoky, earthy, subtly sweet, and wonderfully spicy, offering a warmth that lingers beautifully without overwhelming the palate. It’s not just about heat; it’s about a rich tapestry of flavors that can transform any dish.
Mina Harissa stands out as an outstanding example of this exquisite condiment, bottled and ready to bring its vibrant character directly to your kitchen. Crafted from simple, high-quality ingredients like red chili pepper, garlic, red bell pepper, olive oil, and vinegar, it delivers an authentic and balanced flavor profile that is simply unparalleled. The convenience of having such a premium harissa readily available means you can infuse your cooking with incredible depth and zest without the lengthy preparation from scratch. It’s the perfect addition or finishing touch to an astonishing variety of dishes, and its robust character truly shines when paired with lamb, creating a harmonious symphony of flavors.
And speaking of lamb, prepare yourselves for a culinary revelation. These Herb Roasted Lamb Shanks with Harissa Wine Sauce are, without exaggeration, an 11 out of 10 experience. Imagine slow-roasted lamb shanks, so impossibly tender that the meat literally falls off the bone with the slightest nudge. Now, picture that succulent lamb bathed in a rich, velvety sauce, thickened to perfection and infused with the tantalizing spice and aroma of harissa. This isn’t just a meal; it’s an event, a declaration of flavor that will undoubtedly make you fall head over heels in love with this dish and, quite possibly, with harissa itself.
A New Year’s Resolution You’ll Actually Keep
So, as you contemplate your own resolutions for the coming year, I propose a culinary one that promises endless delicious rewards: make a firm commitment to incorporate harissa into your cooking repertoire. Add it to your essential ingredient list, and open up a world of new flavor possibilities. You’ll discover it’s not just for Moroccan or North African cuisine; it can add a fantastic kick to eggs, sandwiches, roasted vegetables, stews, and so much more. Trust me, your taste buds will thank you later!
This dish is a testament to how simple yet profound flavors can elevate a hearty meal. The herbaceous notes of rosemary, thyme, and sage beautifully complement the savory lamb, while the slow roasting process ensures maximum tenderness and flavor infusion. The base of celery, carrots, and onion builds a foundational sweetness and aroma, which is then deepened by the red wine and beef stock. Finally, the Mina Harissa introduces that distinctive warmth and complexity, turning a good lamb shank into an unforgettable one. It’s the kind of meal that makes winter evenings feel cozy and special, perfect for sharing with loved ones or savoring by yourself.
To delve deeper into the world of this exceptional condiment and discover more ways to use it, visit the official Mina Harissa website. While you’re there, be sure to connect with them on Facebook and Twitter to stay updated on new recipes, tips, and inspiration. You’ll find a community of fellow food enthusiasts eager to share their harissa-infused creations.
***This post is proudly sponsored by Mina Harissa. As always, all opinions and the boundless enthusiasm for this incredible ingredient are 100% my own.***
Herb Roasted Lamb Shanks with Harissa Wine Sauce
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Ingredients:
4 tablespoons olive oil
2 lbs lamb shanks
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 small onion, chopped
1 1/2 cups beef stock
1/2 cup red wine
1 tablespoon tomato paste
1/4 cup Mina Harissa
salt and pepper to taste
Directions:
Preheat an oven to 375 degrees F (190 degrees C).
In a small bowl, combine the freshly chopped rosemary, thyme, sage, and a generous pinch of salt and black pepper. This fragrant herb mixture will be key to flavoring the lamb. Drizzle a little bit of olive oil over the lamb shanks, ensuring they are lightly coated, then evenly cover them with the prepared herb mixture, pressing it gently to adhere.
Next, heat a large Dutch oven or oven-safe pot with a tight-fitting lid over medium-high heat. Add 2 tablespoons of olive oil. Once hot, carefully sear the lamb shanks on both sides until beautifully browned, about 3 minutes per side. This step is crucial for developing deep flavor and a rich crust. Remove the seared shanks from the pan and set them aside on a plate.
To the same Dutch oven, add the remaining olive oil. Introduce the chopped celery, onion, and carrots. Sauté these aromatic vegetables, stirring occasionally, until they have softened and become fragrant, which typically takes about 5 minutes. This creates a flavorful base for the sauce.
Pour the red wine into the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon – these bits are packed with flavor! Allow the wine to simmer for a few minutes, reducing slightly and allowing the alcohol to cook off.
Return the seared lamb shanks to the pan, nestling them among the vegetables. Pour in the beef stock, ensuring the shanks are partially submerged. Bring the liquid to a gentle simmer on the stovetop.
Carefully place the Dutch oven, with its lid securely on, into the preheated oven. Roast for about 1 hour and 40 minutes, or until the lamb shanks are incredibly tender and nearly falling off the bone. The exact cooking time may vary slightly depending on the size of the shanks and your oven.
Once cooked, remove the pan from the oven. Carefully transfer the lamb shanks to a wire rack set over a baking sheet to cool slightly and rest. Meanwhile, strain the liquids and cooked vegetables through a fine mesh sieve into a separate bowl, pressing on the solids to extract as much liquid as possible. Discard the strained solids if you prefer a smoother sauce, or keep a few softened vegetables to serve alongside the lamb for added texture.
Return the strained liquids to the pot and place it back on the stovetop over medium heat. Stir in the tomato paste, whisking until it’s fully incorporated. Continue to cook, stirring frequently, until the sauce has thickened to your desired consistency, usually within five minutes. This will create a rich and glossy reduction.
Pour the thickened wine sauce into a clean bowl, then stir in the Mina Harissa. Mix well to combine, ensuring the harissa is evenly distributed throughout the sauce. This final addition of harissa ensures its vibrant flavor and gentle heat are prominent.
To serve, arrange some of the softened vegetables (if kept) onto a plate, top with a succulent lamb shank, and generously spoon the aromatic Harissa Wine Sauce over the top. Serve immediately and enjoy this truly remarkable dish!
All images and text ©Lauren Grier for The Curious Plate