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    Home » Mains

    Moroccan Lamb Shanks

    Published: May 25, 2020 · Modified: Nov 23, 2021 by Lee-Ann · 11 Comments

    Jump to Recipe - Print Recipe

    These Moroccan Lamb Shanks are slow cooked in moroccan spices until the meat just falls away from the bone. Soft and tender, with a sauce that you could drink by itself!

    This is my recipe for moroccan lamb shanks. They are slow cooked in a combination of easy to find spices (which you will probably have in the cupboard already) until they are so tender the meat will literally fall away from the bone...So. Good. If you are a lamb lover like me, then this lamb shank recipe is definitely a keeper!

    ***If you are looking for more lamb recipes for your dinner rotation, then check out my guide to all things lamb - Lamb For Dinner. Packed with tips and ideas, plus my complete collection of lamb dinner recipes.***

    Table of Contents

    • Ingredients you will need for this lamb shank recipe
    • How to cook moroccan lamb shanks
    • My top tips for making this lamb recipe
    • Other lamb recipes you make like
    • Moroccan Lamb Shanks
      • Ingredients
      • Instructions
      • Notes

    Ingredients you will need for this lamb shank recipe

    • lamb shanks
    • olive oil
    • brown onions
    • plain/all purpose flour
    • garlic cloves
    • beef stock
    • sweet paprika
    • ground cumin
    • ground coriander
    • ground cloves
    • cinnamon
    • tomato paste
    • an orange (zest and juice)
    • fine salt

    *Please see the recipe card below for exact quantities and detailed instructions

    How to cook moroccan lamb shanks

    1. Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks well all over and then remove to a plate. Carefully drain most of the remaining oil from the pot.
    2. Add onions to the same pot.process shots showing how to make recipe
    3. Fry onions over medium low heat until they start to soften.
    4. Sprinkle plain flour over softened onions, and stir over medium low heat for a minute.images showing how to cook lamb recipe
    5. Add crushed garlic, paprika, cumin, ground coriander, ground cloves and cinnamon to onions, and continue to fry for another minute.
    6. Add tomato paste to onions, and fry for another minute.photos showing process to cook recipe
    7. Add stock and orange juice to onion and mix well, scraping up any flavour spots from the bottom of the pot.
    8. Return shanks to pot and bring to a simmer, place the lid on and transfer to the oven to bake.process shots of making the recipe

    My top tips for making this lamb recipe

    • The more colour you get on your shanks when you brown them off, the better the flavour will be at the end.
    • Your oven cook time may vary depending on the size of the shanks.
    • You could serve these shanks whole, or pull the lamb from the bones and shred it.

    Other lamb recipes you make like

    Minced Lamb Pie - this is a rich and hearty, family style pie made with lamb mince (ground lamb). Super easy, the whole family will love this rustic lamb pie!

    Lamb Lollipop Chops - tender, juicy lamb cutlets with a simple fresh herb and garlic crust grilled to perfection.

    Moroccan Lamb Mince with Hummus - spiced ground lamb with smooth creamy hummus, topped with fresh herbs. Dinner is done in 30 minutes!

    Moroccan Lamb Shanks

    Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone!
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    Total Time: 3 hours 45 minutes
    Serving: 4
    Calories: 303kcal
    Author: Lee-Ann Grace

    Ingredients

    • 4 lamb shanks trimmed
    • 2 teaspoon olive oil
    • 2 medium brown onions sliced
    • 1½ tablespoon plain/all purpose flour
    • 3 fresh garlic cloves crushed
    • 1½ teaspoon sweet paprika
    • 1½ teaspoon ground cumin
    • 1½ teaspoon ground coriander
    • ¼ teaspoon ground cloves
    • ⅛ teaspoon cinnamon
    • 1 tablespoon tomato paste
    • 3 cups beef stock
    • 1 orange, juice & zest approx ⅓ cup juice
    • ½ teaspoon fine salt

    Instructions

    • Pre heat oven to 150c/300f.
    • Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks (4) well all over and then remove to a plate.
    • Carefully drain excess oil from the pot leaving about 1 tbsp, then add sliced onions (2 medium) to the same pot and fry onions over medium low heat until they start to soften.
    • Sprinkle plain flour (1½ tbsp) over softened onions, and stir over medium low heat for a minute.
    • Add crushed garlic (3 cloves), sweet paprika (1½ tsp), ground cumin (1½ tsp), ground coriander (1½ tsp), ground cloves (¼ tsp) and cinnamon (⅛ tsp) to onions, and continue to fry for another minute.
    • Then add tomato paste to onions, and fry for another minute. Add beef stock (3 cups) and orange juice (from 1 orange - approx ⅓ cup) and salt (½ tsp) to onion mixture and mix well, scraping up any flavour spots from the bottom of the pot.
    • Return shanks to pot (see my notes) and bring to a simmer, place the lid on and transfer to the oven to bake for 3 hours or until cooked through and falling away from the bone. Stir orange zest (from 1 orange) through sauce and serve.

    Notes

    • Once you have added the stock and juice to the pot, the liquid should almost cover the shanks. If it doesn't, just add a circle of baking paper (a cartouche - see how to make one here) on top of the shanks to keep them moist as they cook.
    • The more colour you get on your shanks when you brown them off, the better the flavour will be at the end.
    • Your oven cook time may vary depending on the size of the shanks.
    • If you would like a thicker sauce, just remove the shanks once they are cooked and simmer the sauce on the stove to thicken.
    • You could serve these shanks whole, or pull the lamb from the bones and shred it.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Jytte Close

      October 30, 2021 at 3:17 pm

      What would you replace orange juice and zest with? Do you think Meyer lemons would be ok?

      Reply
      • Lee-Ann

        October 30, 2021 at 3:28 pm

        Hi Jytte! I haven’t used Meyer lemons at all to cook with (I haven’t seen them here in Australia to buy) having said that, the flavour profile would be very different if you used lemon in place of orange.
        Hope this helps, L x

        Reply
        • Jytte Close

          October 31, 2021 at 1:44 pm

          Ok - we have them in our garden here in Devonport on Tasmania, and since preserved lemon is used in Moroccan cooking, I thought it might be an option. I might mix it with some mandarin since I haven’t got any oranges. I’ll let you know how it goes.

          Reply
          • Lee-Ann

            October 31, 2021 at 3:47 pm

            Sounds good Jytte. Always nice to meet another Aussie on the interwebs 🙂

            Reply
      • Charlotte Holst Douglas

        December 25, 2021 at 12:06 am

        5 stars
        I had clementine on hand and used that. I also added grated ginger and leek tops to give flavor omitted the beef stock just added water. Put a couple of bayleaves in plus a can of chickpeas. Honestly anything you cook use what you have on hand be it grapefruit juice or lemon just add a little brown sugar like 1tbsp to balance the sour. Its a play with flavors, - enjoy the game 🌟

        Reply
    2. Sue R

      September 15, 2021 at 3:03 pm

      5 stars
      Loved it! Made it in my slow cooker

      Reply
      • Lee-Ann

        September 15, 2021 at 5:37 pm

        Pleasure Sue, glad you enjoyed them!

        Reply
      • Nancy

        November 21, 2022 at 4:46 am

        Did you cook the onions in oil or just add to the slow cooker?

        Reply
        • Lee-Ann

          November 22, 2022 at 7:26 am

          The onions are fried off in the same pot that you browned the shanks in (after the shanks have been removed) Nancy.

          Reply
    3. Rosalyn

      April 05, 2021 at 11:49 pm

      5 stars
      This came out great!! I also added sun dried tomatoes with the oil/red wine and cherries to the mix. This was perfect for Easter. My family and I tore through these

      Reply
      • Lee-Ann

        April 06, 2021 at 12:25 am

        Awesome Rosalyn! So glad everyone enjoyed them L x

        Reply

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