Huey's Ras-El-Hanout Lamb Shanks

READY IN: 2hrs 15mins
Recipe by Wendys Kitchen

This recipe is from Ian Hewitson. Saw it on television and wanted to keep the recipe. He used 8 small lamb shanks or 4 large lamb shanks. Must be french trimmed. Ras-al-hanout is a spice blend you can get from Middle-eastern shops or gourmet delicatessans. You can substitute morrocan spice blends as well.

Top Review by Baz231

This was delicious. I stumbled across the spice Ras-Al-Hanout by accident and so searched for a recipe that used it. I had been impressed with Ian Hewitson's stuff before and so decided to give it a go. The first time I made it I did it in a heavy wok and after cooking everything, transferred it all to a slow cooker. It was excellent. I've just been given a proper morroccan tagine for a present so can't wait to try it using that! Update: Have since done it twice in my you-beaut proper Morrocan tagine and it is sensational!

Ingredients Nutrition


  1. Season lamb shanks with salt.
  2. Place flour in bowl and coat shanks lightly in flour.
  3. Heat oil in large heavy based pan with fitted lit.
  4. Brown lamb shanks and remove from pan.
  5. Add chopped vegetables and garlic to pan scraping up the "browned bits".
  6. Stir until soft.
  7. Add ras-al-hanout (morrocan spices) and stir to develop flavour.
  8. Add about 1 heaped tablespoon of the flour used to coat the shanks.
  9. Add 2 to 3 cups of the vegetable stock, as well as the tomatoes and honey.
  10. Add lamb shanks, bring to the boil. Cover and simmer on low for 2 hours.
  11. You can add more stock if necessary.
  12. You can place the pan in the oven on low heat covered for the slow cooking.
  13. When complete, season to taste.

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