Go Back Email Link
–+ servings
Moroccan lamb shank on a black plate.
Print Recipe
5 from 2 votes

Moroccan Lamb Shanks

Melt in your mouth, tender Moroccan lamb shanks in a fragrant red wine sauce. Perfect for the colder winter months or special occasions such as Easter or Christmas.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: Moroccan
Servings: 4 servings
Calories: 384kcal
Author: Caro Jensen

Ingredients

  • 4 lamb shanks trimmed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 carrots finely chopped
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 cup red wine
  • 2 cups lamb stock or beef stock
  • 14 oz tomatoes diced
  • 2 tbsp tomato paste
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C).
  • Take the lamb shanks out of the fridge 30 minutes prior to cooking. Rinse them with water and pat them dry with a paper towel. Season with salt and pepper.
    4 lamb shanks, 1 tbsp olive oil, 1/2 tsp ground black pepper, 1 tsp salt
  • Heat the olive oil in a large frying pan on high heat. Sear the lamb shanks for 2 minutes on each side and transfer them to an oven-proof casserole dish.
  • Add onion, carrots, and minced garlic cloves to the braising liquid in the same pan. Cook for 4 minutes until softened. Add spices and combine everything.
    2 carrots, 1 onion, 3 garlic cloves, 2 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon
  • Deglaze with red wine and let it simmer for 1 minute on high heat for the alcohol to burn off. Add the stock, tomatoes, and tomato paste. Let it simmer for another 5 minutes on medium heat and pour it over the lamb shanks.
    1 cup red wine, 2 cups lamb stock, 2 tbsp tomato paste, 14 oz tomatoes
  • Add a lid or double layer of tin foil to the casserole and cook it in the oven for 2 hours. Check the shanks after 1 hour and turn them over. Add more stock if they're not half-way submerged in liquid.
  • Remove the casserole from the oven and serve on couscous. Enjoy!

Notes

  • The alcohol will fully evaporate during cooking but you can substitute the wine for more stock if you prefer to cook without alcohol.
  • Make sure the lamb shanks are submerged in the sauce during cooking so that they don't dry out. Add extra stock if required.

Nutrition

Calories: 384kcal | Carbohydrates: 13g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 127mg | Sodium: 1065mg | Potassium: 918mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6188IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 5mg
QR Code linking back to recipe