Moroccan Lamb Shanks

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

  1. Preheat the oven to 325°F (160°C). Season the lamb shanks with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Add the diced tomatoes and stir well to combine with the spices. Cook for 3 minutes until the tomatoes begin to soften.
  6. 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.
  7. Add the dried apricots, olives, and preserved lemon, if using. Cover the pot and place it in the preheated oven.
  8. 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.
  9. Remove the pot from the oven and stir in the chopped cilantro and parsley. Adjust seasoning with salt and pepper if necessary.
  10. 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!

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