7 Reviews

Excellent, excellent, excellent - I wish I could give it more stars - the flavors meld together so wonderfully - a bit of bite, a bit of sweet melds so well with the lamb. I didn't have any shanks on hand, but I did have a boneless leg of lamb that worked so well - after 5 hours of slow cooking it was tender enough to separate with a fork. I also substituted chicken stock for the water. Served over jasmine rice as DH doesn't like cousous at all, rice only a bit better but I felt this needed to be served with one or the other. Can't wait to get some shanks and prepare this again. Thank you so much for posting my new go to lamb recipe Flying Chef :)

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Gagoo August 09, 2011

Just had to add my own kudos for this recipe. So simple yet the flavors were delicately balanced and the aroma was heavenly. Destined to become a favorite at my house.

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Iris S. September 09, 2013

I love this recipe!!! I substituted 4 cups of chicken stock for the water...WOW!!! I served this to 11 guests for Passover the other night and got rave reviews. Thank you for sharing such a delicious recipe!!!

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Omegachowz April 23, 2011

There's not too many dishes I make that my husband asks me to cook again and again... definitely found one with this recipe!! I also cooked it for my dad who was blown away and asked for the recipe. Thanks for sharing such a keeper!

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alohagirl November 01, 2009

Made this with diced shoulder instead of shanks, and cooked it in a slow cooker using about 2/3 the recommended amount of water and omitting the wine (didn't have any). 10 hrs on low really did the trick, lamb was tender and fragrant. Served it with the chick pea (garbanzo bean) and raisin couscous suggested by PaulaG, they do go together really well. Thank you very much for sharing this! I'll definitely be making this again.

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Cockaleekie March 23, 2009

We really enjoyed this flavorful and easy recipe. The shanks were cooked in a large crockpot on high for about 4 hours then reduced to low for about another hour. The meat was pulling away from the bone nicely and very tender. I followed I'mPat and reduced the water to 3 cups. There was plenty of broth to reduce for the gravy. The broth was skimmed of fat and then the chopped apricots were added. This was served with Couscous With Garbanzo Beans and Golden Raisins and the flavors were most complimentary. Made for *Aussie Swap 25*

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PaulaG February 10, 2009

Well you certainly know everyone has enjoyed when the only thing left of the plates are the bones. I served this with WiGal recipe Veggies and Couscous. I cooked this in my Morphy Richards digital slow cooker (only done a couple of recipes so far) and set it for 5 hours by 4 the meat was already pulling away from the bone - my 4 lamb shanks were in a single layer and weighed between 242 grams and 368 and served 3 of us well. I scooped half the liquid out and transferred to a pot to cook the gravy, added the watered cornflour and the apricots and heated through till thickened - delicious gravy even the DM gobbled up who normally spurns gravy of any sort. I also cut the water back to 3 cups but left all other ingredients the same (the liquid just covered the shanks). Thank you The Flying Chef for a fantastic recipe, made for Edition 7 - Make My Recipe.

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I'mPat February 06, 2009
Slow Cooked Moroccan Lamb Shanks