Moroccan Lamb Shanks
Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone!
Servings 4
Calories 303kcal
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
- 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 well all over and then remove to a plate.4 lamb shanks, 2 teaspoon olive oil
- Carefully drain excess oil from the pot leaving about 1 tbsp, then add sliced onions to the same pot and fry onions over medium low heat until they start to soften.2 medium brown onions
- Sprinkle plain flour over softened onions, and stir over medium-low heat for a minute.1½ tablespoon plain/all purpose flour
- Add crushed garlic, sweet paprika, ground cumin, ground coriander, ground cloves and cinnamon to onions, and continue to fry for another minute.3 fresh garlic cloves, 1½ teaspoon sweet paprika, 1½ teaspoon ground cumin, 1½ teaspoon ground coriander, ¼ teaspoon ground cloves, ⅛ teaspoon cinnamon
- Then add tomato paste to onions, and fry for another minute. Add beef stock and orange juice and salt to the onion mixture and mix well, scraping up any flavour spots from the bottom of the pot.1 tablespoon tomato paste, 3 cups beef stock, 1 orange, juice & zest, ½ teaspoon fine salt
- 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 through the sauce and serve.1 orange, juice & zest
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.
Nutrition
Calories: 303kcal