Moroccan Lamb Shanks

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!

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.
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.
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.
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.

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!

Print Pin

Moroccan Lamb Shanks

Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone!

Course Main Course

Cuisine Modern Australian

Keyword moroccan lamb shanks

Total Time 3 hours 45 minutes

Servings 4

Calories 303kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

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