Slow Cooked Moroccan Lamb Shanks

Added by del
Tagslamb main moroccan
Prep time3/4 hour
Cooking time2 3/4 hours
Serves4 people


4-8 lamb shanks
2 tbsp plain flour
2 brown onions
3 garlic cloves - large
1 tsp cinnamon
2 tsp cumin seeds
2 tsp corriander seeds
250 mL red wine
1 L chicken stock
2 tbsp honey
500 g sweet potato
1 1/2 cup couscous
2 tbsp preserved lemon (or lemon juice)
1/3 cup flat leaf parsley (fresh)
1/2 red capsicum
20 g butter



  1. preheat oven to 170C
  2. toss lamb in flour
  3. brown lamb on high heat in olive oil on stove top then remove from pan and set aside
  4. dice onion and garlic and add to pan with lamb juices
  5. grind spices and add to pan with onion
  6. cook on low heat until onion changes colour
  7. add wine then bring to boil, reduce heat and simmer for 5 minutes
  8. add stock and honey and bring back to the boil
  9. return lamb to the pan, cover and place in oven
  10. cook for 1 1/2 hours turning lamb every 1/2 hour
  11. dice sweet potato and add to pan with lamb
  12. cook uncovered without stirring 1 hour
  13. remove lamb and sweet potato from pan, place on plater and cover to rest meat
  14. place pan with gravy back on stove and boil for 15 minutes to reduce stirring frequently
  15. make couscous to directions on packet
  16. dice capsicum and parsley and stir through couscous with butter
  17. serve lamb and sweet potato on couscous and cover with gravy


allow 1-2 lamb shanks per person

this doesn't taste as good reheated - eat it all now


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