Moroccan Lamb Shanks

"Gleaned off another site and put here for safekeeping until I can test it out."
photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
photo by Peter J photo by Peter J
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
3hrs 10mins




  • Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.
  • Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C.
  • Serve with couscous.

Questions & Replies

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  1. Jewelies
    Very good lamb shanks. I took Jan's lead and added a good pinch of chilli flakes. I really don't like the lamb fat/oil that comes out in cooking so once the shanks were cooked I covered them with foil and placed the sauce in a wide container and left to sit in the freezer allowing the fat to come to the surface and make it easier to skim off the top. I then reheated the sauce on the stove top allowing it to reduce and thicken. I served with your Coriander Lemon Couscous Recipe #96875. Thanks for posting a tasty recipe that all the family enjoyed.
  2. Sweetn More
    Very Good...after browning the shanks in a pan, i placed them in my crockpot with all the spices.
  3. JustJanS
    These were wonderful shanks. I added a good pinch of chilli flakes to the dish and took the lid off and reduced the sauce in the last 15 minutes-otherwise no changes. I served them with couscous as suggested.
  4. Peter J
    Delicious! Really tender and a great blend of spices. I served with mashed potatoes to soak up the wonderful sauce rather than couscous but imagine it would be great served with that as well.
  5. Missy Wombat
    Huge hit with the kids and the meat was falling off the bone after 2.5 hours. Great recipe which we ate with rice.


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