Easy Moroccan Lamb Shanks
Prep. Time:
20 minutes
Baking Time:
3–3½ hours
Total Time:
3 hours 20 minutes to 3 hours 50 minutes
Serves:
4 servings
This is an easier version of the OG recipe seen here.
Ingredients
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.