Moroccan Lamb Shanks

Lamb Shanks have the moist succulent meat that when cooked slowly is tender and falls off the bone. Making them so suited to this tajine style dish.

6 Portions
Prep: 15 minutes
Cook: 2 hours


Moroccan Lamb Shanks

  • 6 lamb shanks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground chilli
  • 3 cardamom pods
  • flake salt and freshly ground black pepper
  • lamb stock or water

To Finish

  • pinch saffron strands
  • 1 bunch coriander, finely chopped
  • zest and juice of half a lemon
  • 60g sultanas

To Serve

  • coriander to garnish
  • Bulgur Wheat Salad (see recipe)


  1. Moroccan Lamb Shanks: Pour the olive oil into a large saucepan or casserole pan and place over a moderate-high heat. When the oil is hot add the onions and sauté until the onions are soft and transparent (1-2 minutes). Add the garlic, cumin, coriander, chilli and cardamom pods, and cook for 30 seconds until aromatic. Season the lamb shanks with the salt and pepper and place in the pan. Seal the shanks on all sides so that they are browned. Pour in enough lamb stock or water so that the lamb is covered. Bring to a strong simmer then reduce the heat so that the stock or water is at a slow simmer. Leave the lamb to cook for 1 1/2-2 hours, stir at regular intervals with a wooden spoon adding more water or stock if it is below the lamb.
  2. To Finish: Remove the shanks from the stock and keep warm. Stir in the coriander and saffron. Bring the stock to a steady simmer and reduce by 2/3s. Stir in the sultanas, lemon zest and juice, and return shanks to the sauce. Return to the heat and cook for 5 minutes until the lamb is heated through.
  3. To Serve: Serve the Moroccan Lamb Shanks with Bulgur Wheat Salad (optional). Garnish with coriander. Serve.