Moroccan-Style Lamb Shanks [barbecue]
Comments:	Estimated preparation time : 20 minutes Marinating time : 6 hours Grilling time : 60 minutes Serve along with some wheat semolina [couscous] already sprinkled with coriander, and one Provencal-Style broiled tomato per serving. To serve, add 1 to 2 teaspoons [5 to 10 mL] harissa sauce to marinade, boil for a few minutes then strain marinade. Suggested wine : Beaujolais 'Nuit de la St-Jean'
Servings:	4

2 1/4 pounds [1 kg] lamb shanks 2 tablespoons [30 mL] freshly chopped coriander Harissa sauce, to taste Marinade 1 medium onion, chopped 1 clove garlic, minced 1 tablespoon [15 mL] flat [Italian] parsley, grossly chopped Pinch saffron [optional] 1 teaspoon [5 mL] caraway 1 teaspoon [5 mL] harissa sauce 1 teaspoon [5 mL] paprika 1/3 cup + 4 teaspoons [100 mL] olive oil Juice of 1 lemon

Arrange lamb shanks into a large enough casserole; cover completely with cold water. Salt, pepper and bring to a boil; lower heat. Simmer slowly to blanch lamb shanks for 45 minutes, removing scum regularly. Into a bowl, mix together all marinade ingredients. Drain blanched lamb shanks. Transfer into a large enough bowl then cover lamb shanks with marinade; leave to marinate for 6 hours, refrigerated. Remove lamb shanks from marinade; well drain lamb shanks and throw away marinade. Barbecue marinated lamb shanks over hot charcoals for 15 minutes, or less.