Moroccan Lamb shanks

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About this Recipe

Cooking Time

90

Prep Time

30

Cuisine

  • Moroccan

Serves

4-6

cooking style

Slow Cook
Stove Top

PROTEIN / DIET

LAMB

Moroccan Lamb Shanks are the perfect comfort dish this winter and must-do for all Moroccan food fans! The deep flavours of Moroccan cooking marry so perfectly with the richness of lamb meat. On my trip to Morocco, I ate many a tagine and slow-cooked meat dish. By cooking the meat low and slow it allows the flavours to infuse and penetrate the meat whilst it becomes tender and ‘falling off the bone’ as so many of us love.

Moroccan cooking is well known for incorporating fruit to dishes to enhance the flavours of the spices. I’ve added the tart sweetness of apples and dried fruit into this dish which I think works so well with the meat and Moroccan Ras el Hanout blend.

Ingredients

  • 2 tbsp The Spice People’s Moroccan Ras El Hanout
  • 1kg lamb shanks or large lamb chump chops with bone
    2 large onions, finely diced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 500ml lamb stock or stock of your choice
  • 1 cup apples – peeled, cored and diced
  • 1/2 cup of either pitted prunes/apricot/raisins/sultanas or a combination of all
  • 1 cup cous cous, rice or brown lentils
  • 1/2 cup fresh coriander leaves or tsp preserved lemons finely chopped
  • 4 tbsp The Spice People’s Moroccan Ras El Hanout
  • 2kg lamb shanks or large lamb chump chops with bone
    4 large onions, finely diced
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 1L lamb stock or stock of your choice
  • 2 cup apples – peeled, cored and diced
  • 1 cup of either pitted prunes/apricot/raisins/sultanas or a combination of all
  • 2 cup cous cous, rice or brown lentils
  • 1 cup fresh coriander leaves or tsp preserved lemons finely chopped

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    Moroccan Ras el Hanout – Med – 35g
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Method

  1. Heat oil and butter in a deep-dish pan, add meat and brown
  2. Add onion, Ras el Hanout spice  and cook till the onion is translucent.
  3. Add chopped apple and stock or water, bring to the boil and simmer till meat falls off the bone (1-1/2 hours).
  4. Remove meat and discard bones. Tear meat rather than cut and put back into the pan.
  5. Add prunes and couscous and bring to the boil, simmer till couscous ready.
  6. Serve with coriander and preserved lemon and warm bread.

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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