Slow cooked Moroccan style lamb shanks

    3 hours 25 min

    The tasty blend of Moroccan inspired herbs and spices come together to gently cook lamb shanks to perfection. This dish is a great choice for a weekend supper or casual dinner party.

    10 people made this

    Serves: 8 

    • salt and pepper, to taste
    • 3 tablespoons plain flour
    • 8 lamb shanks
    • 4 tablespoons olive oil
    • 3 onions, chopped
    • 250ml lamb stock
    • 200ml water
    • 2 (400g) tins chopped tomatoes
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 2 teaspoons paprika
    • 2 teaspoons turmeric
    • 4 cloves garlic, minced
    • 2 carrots, sliced
    • 110g sultanas
    • 110g black pitted olives
    • chopped fresh coriander, to taste
    • chopped fresh mint, to taste

    Prep:25min  ›  Cook:3hr  ›  Ready in:3hr25min 

    1. Preheat the oven to 160 C / Gas 2/3.
    2. Season the flour then toss in the lamb shanks to coat. Warm half of the oil over a medium heat then add the lamb shanks to brown. Transfer to a lidded ovenproof casserole dish. In the same pan, warm the remainder of the oil and add the onion and garlic and cook and stir for 4 to 6 minutes until soft. Transfer to the casserole dish. Add the remainder of the ingredients, reserving a little fresh coriander and mint to garnish.
    3. Bake covered in the preheated oven for 2 to 3 hours, stirring occasionally until the lamb is tender and no longer pink in the centre and the sauce is thick. Remove from the oven and serve garnished with fresh coriander and mint leaves.

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