Slow Cooked Moroccan Lamb Shanks
Tender, flavorful, and irresistibly aromatic, these Slow Cooked Moroccan Lamb Shanks are the perfect centerpiece for a comforting and exotic dinner. Infused with the warm spices of cinnamon, cumin, paprika, and turmeric, and enriched with harissa, dried apricots, and tender vegetables like sweet potatoes and carrots, this dish strikes the ideal balance between savory and subtly sweet. Slow-cooked to perfection, the lamb shanks become fall-off-the-bone tender, while the rich, tomato-based sauce is imbued with layers of bold North African-inspired flavors. Perfect for special occasions or cozy nights in, this recipe pairs beautifully with fluffy couscous, rice, or even crusty bread to soak up every last drop of the luscious sauce. With minimal prep and a hands-off cooking approach, this impressive dish shines with both convenience and taste.
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 2 tablespoons Harissa paste
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 2 cups Chicken or beef stock
- 3 medium Carrots, cut into large chunks
- 1 large Sweet potato, peeled and cubed
- 0.5 cup Dried apricots, chopped
- 1 can Chickpeas, drained and rinsed
- 0.25 cup Fresh parsley or cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the lamb shanks generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the lamb shanks for 2-3 minutes on each side until browned. Set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion until softened, about 5-7 minutes.
Add the garlic, ground cinnamon, ground cumin, paprika, and turmeric. Cook for 1-2 minutes until fragrant.
Stir in the harissa paste, tomato paste, and crushed tomatoes. Cook for 2 minutes.
Transfer the mixture to a slow cooker. Add the browned lamb shanks, chicken or beef stock, carrots, sweet potato, dried apricots, and chickpeas. Stir to combine.
Cover and cook on low heat for 6-8 hours, or until the lamb shanks are tender and the meat is falling off the bone.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the lamb shanks hot, garnished with fresh parsley or cilantro. Pair with couscous, rice, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6972 mg | 303% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 104.7 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 6633 mg | 141% | |
*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.
