Huey's Ras-El-Hanout Lamb Shanks

"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."
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Ready In:
2hrs 15mins




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

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  1. 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!
  2. I love this recipe. I made it last night with some local lamb shanks from Springfield Farms in MD. (They were huge!) Enjoying the leftovers today. Thanks!


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