Moroccan Lamb Shanks

Name: Moroccan Lamb Shanks
Total time: 3 h 45 min
Yield: 4 serving
Ingredients: 4 lamb shanks; 2 teaspoon olive oil; 2 medium brown onions; 1½ tablespoon plain/all purpose flour; 3 fresh garlic cloves; 1½ teaspoon sweet paprika; 1½ teaspoon ground cumin; 1½ teaspoon ground coriander; ¼ teaspoon ground cloves; ⅛ teaspoon cinnamon; 1 tablespoon tomato paste; 3 cups beef stock; 1 orange, juice & zest; ½ teaspoon fine salt

User Reviews

5.0

12 reviews

Excellent

Total Time
3 hrs 45 mins
Servings
4
Calories
303 kcal
Course
Main Course
Cuisine
Australian

Moroccan Lamb Shanks

Zara Shaw

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Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone!

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Ingredients

Servings

4 lamb shanks trimmed
2 teaspoon olive oil
2 medium brown onions sliced
1½ tablespoon plain/all purpose flour
3 fresh garlic cloves crushed
1½ teaspoon sweet paprika
1½ teaspoon ground cumin
1½ teaspoon ground coriander
¼ teaspoon ground cloves
⅛ teaspoon cinnamon
1 tablespoon tomato paste
3 cups beef stock
1 orange, juice & zest
½ teaspoon fine salt

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Instructions

Pre heat oven to 150c/300f.
Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks well all over and then remove to a plate.
Carefully drain excess oil from the pot leaving about 1 tbsp, then add sliced onions to the same pot and fry onions over medium low heat until they start to soften.
Sprinkle plain flour over softened onions, and stir over medium-low heat for a minute.
Add crushed garlic, sweet paprika, ground cumin, ground coriander, ground cloves and cinnamon to onions, and continue to fry for another minute.
Then add tomato paste to onions, and fry for another minute. Add beef stock and orange juice and salt to the onion mixture and mix well, scraping up any flavour spots from the bottom of the pot.
Return shanks to pot (see my notes) and bring to a simmer, place the lid on and transfer to the oven to bake for 3 hours or until cooked through and falling away from the bone. Stir orange zest through the sauce and serve.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Once you have added the stock and juice to the pot, the liquid should almost cover the shanks. If it doesn't, just add a circle of baking paper (a cartouche - see how to make one here) on top of the shanks to keep them moist as they cook.
The more colour you get on your shanks when you brown them off, the better the flavour will be at the end.
Your oven cook time may vary depending on the size of the shanks.
If you would like a thicker sauce, just remove the shanks once they are cooked and simmer the sauce on the stove to thicken.
You could serve these shanks whole, or pull the lamb from the bones and shred it.