Moroccan Lamb Shanks
Transport your taste buds to North Africa with these succulent Moroccan Lamb Shanks, a dish bursting with bold and aromatic flavors. Perfectly seasoned with a fragrant blend of cumin, coriander, cinnamon, turmeric, and paprika, these tender lamb shanks are slow-braised in a rich tomato and honey-based sauce for an irresistible sweet-and-savory harmony. Paired with a medley of sautéed vegetables and served over fluffy couscous, this hearty recipe combines melt-in-your-mouth lamb with tangy, spiced sauce for an unforgettable dinner centerpiece. Whether you're hosting a dinner party or craving a cozy, flavor-packed meal, these oven-braised lamb shanks will delight your senses and impress your guests. Garnished with fresh cilantro and ready to wow in just over two hours, this dish is a Moroccan-inspired masterpiece you’ll return to again and again.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 4 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes
- 500 milliliters chicken stock
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped
- 4 cups cooked couscous, for serving
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 160°C (320°F).
Season the lamb shanks generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Sear the lamb shanks on all sides until deeply browned, about 8-10 minutes total. Remove them and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground cumin, coriander, cinnamon, turmeric, and paprika, stirring to coat the vegetables in the spices.
Pour in the crushed tomatoes, chicken stock, and honey. Stir well to combine and bring the mixture to a simmer.
Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
Cover the pot with a lid and place it in the preheated oven. Braise for 2-2.5 hours, or until the lamb is falling-off-the-bone tender.
Check halfway through cooking and add a bit more stock if the sauce looks too thick.
Once done, remove the pot from the oven and garnish the lamb shanks with fresh chopped cilantro.
Serve the lamb shanks over a bed of cooked couscous, spooning the rich sauce over the top.
Enjoy this flavorful Moroccan-inspired dish!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3639 mg | 158% | |
| Total Carbohydrate | 318.7 g | 116% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 66.6 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4588 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
