Recipes, re-invented from cooking shows
Easy Moroccan Lamb Shanks
Prep. Time:
Baking Time:
Total Time:
20 minutes
3–3½ hours
3 hours 20 minutes to 3 hours 50 minutes
Serves:
4 servings
This is an easier version of the OG recipe seen here.
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Ingredients
LAMB Lamb shanks, bone-in — 4 (approx 450 g / 1 lb each) Salt — 1½ tsp Black pepper — 1 tsp Olive oil — 3 tbsp
AROMATICS Onions, thinly sliced — 3 large Garlic cloves, minced — 5 Fresh ginger, grated — 1 tbsp
SPICES Ground cinnamon — 1½ tsp Ground coriander — 1 tsp Ground cumin — 1 tsp Ground turmeric — 1 tsp Cayenne pepper — ¼ tsp Paprika — ½ tsp
BRAISING LIQUID & FRUIT Chicken or lamb stock — 2 cups (480 ml) Honey — 2 tbsp Lemon zest — zest of 1 lemon Lemon juice, fresh — 1 tbsp Pitted prunes — 1 cup (170 g)
TO SERVE Whole or flaked almonds, toasted — ½ cup Fresh coriander or flat-leaf parsley — to taste Couscous, flatbread, or crusty bread — to serve
Method
SEASON AND SEAR Pat the lamb shanks dry with paper towels — this is the most important step for a good crust. Season all over with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over high heat. Sear the shanks in batches for 3–4 minutes per side until deeply browned on all surfaces. Do not rush this or crowd the pan. Transfer seared shanks to a plate and set aside.
BUILD THE BASE Reduce heat to medium. Add sliced onions to the same pot with a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until soft and golden. Add garlic and ginger and stir for 1 minute. Add all the spices — cinnamon, coriander, cumin, turmeric, cayenne, and paprika — and stir constantly for 30–60 seconds until fragrant.
BRAISE Nestle the lamb shanks back into the pot. Pour in the stock, honey, lemon zest, and lemon juice. Add the prunes. The liquid should come about halfway up the shanks — top up with a splash of water if needed. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 165°C / 325°F oven. Braise for 3 to 3½ hours, turning the shanks once halfway through, until the meat is falling off the bone.
FINISH AND SERVE Remove the shanks and rest on a plate, loosely covered with foil. If the sauce looks thin, simmer on the hob for 5 minutes until it thickens slightly — the prunes will have melted in beautifully. Taste and adjust seasoning. Serve the shanks on couscous or with flatbread, spoon the sauce generously over the top, and scatter toasted almonds and fresh herbs to finish.
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Instructions
SEASON AND SEAR
Pat the lamb shanks dry with paper towels — this is the most important step for a good crust. Season all over with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over high heat. Sear the shanks in batches for 3–4 minutes per side until deeply browned on all surfaces. Do not rush this or crowd the pan. Transfer seared shanks to a plate and set aside.
BUILD THE BASE
Reduce heat to medium. Add sliced onions to the same pot with a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until soft and golden. Add garlic and ginger and stir for 1 minute. Add all the spices — cinnamon, coriander, cumin, turmeric, cayenne, and paprika — and stir constantly for 30–60 seconds until fragrant.
BRAISE
Nestle the lamb shanks back into the pot. Pour in the stock, honey, lemon zest, and lemon juice. Add the prunes. The liquid should come about halfway up the shanks — top up with a splash of water if needed. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 165°C / 325°F oven. Braise for 3 to 3½ hours, turning the shanks once halfway through, until the meat is falling off the bone.
FINISH AND SERVE
Remove the shanks and rest on a plate, loosely covered with foil. If the sauce looks thin, simmer on the hob for 5 minutes until it thickens slightly — the prunes will have melted in beautifully. Taste and adjust seasoning. Serve the shanks on couscous or with flatbread, spoon the sauce generously over the top, and scatter toasted almonds and fresh herbs to finish.
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Ingredients
LAMB
Lamb shanks, bone-in — 4 (approx 450 g / 1 lb each)
Salt — 1½ tsp
Black pepper — 1 tsp
Olive oil — 3 tbsp
AROMATICS
Onions, thinly sliced — 3 large
Garlic cloves, minced — 5
Fresh ginger, grated — 1 tbsp
SPICES
Ground cinnamon — 1½ tsp
Ground coriander — 1 tsp
Ground cumin — 1 tsp
Ground turmeric — 1 tsp
Cayenne pepper — ¼ tsp
Paprika — ½ tsp
BRAISING LIQUID & FRUIT
Chicken or lamb stock — 2 cups (480 ml)
Honey — 2 tbsp
Lemon zest — zest of 1 lemon
Lemon juice, fresh — 1 tbsp
Pitted prunes — 1 cup (170 g)
TO SERVE
Whole or flaked almonds, toasted — ½ cup
Fresh coriander or flat-leaf parsley — to taste
Couscous, flatbread, or crusty bread — to serve
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