Morrocan Lamb Shanks
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons olive oil
  • 6 small lamb shanks
  • 1 onion, sliced
  • 1 capsicum, sliced
  • 3 garlic cloves, crushed
  • 1cm knob ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cinnamon
  • 1 can tomatoes
  • 3 cups of chicken Stock
  • ½ cup dried apricots halved
  • Pinch of salt
  1. Pre-heat the oven on to 170 degrees celsius.
  2. Place a large stove to oven skillet on the stove top and heat the olive oil. Add the lamb shanks and brown (this may need to be done in batches). Remove the shanks and place them aside.
  3. Leave the oil and the juice from the lamb in the pan and add the sliced onion, capsicum, garlic and ginger.
  4. Brown for a couple of minutes then add all the spices to the pan. Stir for a couple of minutes to ensure they do not burn.
  5. Add the tomatoes, chicken stock and dried apricots, combine all of the ingredients. Simmer for 5 minutes stirring occasionally.
  6. Add the lamb shanks back into the pan, cover and place the pan in the oven to cook for 2½ – 3 hours.
  7. Serve with vegetables and cauliflower mash.
Recipe by Real Food Pledge at