Moroccan Lamb Shanks are a deeply flavorful dish inspired by the warm and aromatic spices of Moroccan cuisine. The lamb shanks are slow-cooked until they are fall-off-the-bone tender, absorbing the rich flavors of a fragrant sauce made with cinnamon, cumin, coriander, and paprika. This dish is complemented by the sweetness of dried apricots and the brightness of preserved lemons, creating a perfect balance of savory, sweet, and tangy notes. Ideal for a special dinner or family gathering, this dish pairs wonderfully with couscous or flatbread to soak up every last drop of the luscious sauce.
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1/2 cup diced tomatoes (canned or fresh)
- 4 cups beef or lamb broth
- 1 cup dried apricots, halved
- 1/2 cup pitted green olives
- 1 preserved lemon, quartered (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 325°F (160°C). Season the lamb shanks with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove the shanks and set them aside.
- In the same pot, add the chopped onions and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the spices (cinnamon, cumin, coriander, paprika, ginger, turmeric, and cayenne). Cook the spices with the onions and garlic for about 2 minutes, releasing their aroma.
- Add the diced tomatoes and stir well to combine with the spices. Cook for 3 minutes until the tomatoes begin to soften.
- Pour in the broth and bring the mixture to a simmer. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
- Add the dried apricots, olives, and preserved lemon, if using. Cover the pot and place it in the preheated oven.
- Cook for 2 to 2.5 hours or until the lamb is tender and falls off the bone. Check occasionally and add more broth if needed.
- Remove the pot from the oven and stir in the chopped cilantro and parsley. Adjust seasoning with salt and pepper if necessary.
- Serve the lamb shanks over couscous, rice, or with flatbread, and spoon the sauce generously over the top.
This Moroccan-inspired dish will fill your kitchen with a delightful aroma and offer a taste of North Africa’s vibrant cuisine. Enjoy it with a side of couscous or warm pita to complete the experience!