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Slow Cooked Moroccan Lamb Shanks Slow Cooked Moroccan Lamb Shanks

Slow Cooked Moroccan Lamb Shanks

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Sometimes you've got to go all out. Throw caution to the wind and give a dish a go you usually wouldn't. And for these tasty, succulent Slow Cooked Moroccan Lamb Shanks, we're ready to go. Also, because the actual do-something part of these Lamb Shanks takes ten minutes, the yum is worth the wait.

Preparation: 10 mins 
Cooking: 180 mins

Serves 4

4 lamb shanks

2 teaspoons olive oil

Salt and freshly milled pepper

1 small red onion, chopped

2 large carrots, chopped

2 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

1½ tablespoons Ras el hanout or Moroccan seasoning

75g dates, stoned and chopped

1 litre hot lamb stock

2 tablespoons finely chopped fresh coriander, to garnish

Juice of ½ lemon, to garnish

  • Heat the oil in a large hob-proof casserole pot over a medium heat and cook the lamb for 5 minutes, turning occasionally until brown. Season with a little salt and pepper.
  • Remove from the pot and set aside.  Add the onion and carrot to the pot and cook for 5 minutes until golden brown. Add garlic, chilli, Ras el hanout or Moroccan seasoning, dates, stock and bring to a boil.
  • Return the shanks to the pot and cover with a tight-fitting lid. Simmer gently on the hob or in a preheated oven at 150oC/Gas mark 2 for 3 hours or until the meat is tender.
  • Remove the shanks from the casserole pot and keep warm. Use a hand blender to blend the vegetables and stock to make a sauce. Return the shanks to the pot and garnish with coriander and lemon juice before serving.
  • Serve with couscous, quinoa or sweet potato mash.

Chef's Tip:

If preferred cook in a slow cooker. Heat the olive oil in a non-stick frying pan and cook the lamb shanks for 5 minutes, turning occasionally until brown. Transfer to a large slow cooker.  Add the remaining ingredients and 700ml hot lamb stock, cover and cook on HIGH for 4-6 hours or LOW for 8-10 hours.

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