Moroccan Lamb Shanks Recipe

Name: Moroccan Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks or 8 french trimmed lamb shanks; olive oil; 2 medium brown onions, chopped coarsely; 3 garlic cloves, crushed; 2 teaspoons ground cinnamon; 3 teaspoons ground cumin; 3 teaspoons ground coriander; 1 cup dry red wine; 4 cups chicken stock; 3 tablespoons honey; 2 kumara, about 500g, chopped coarsely (sweet potato); 1 -2 tablespoon cornflour, depending on how thick you want the sauce

Servings: persons

4 lamb shanks or 8 french trimmed lamb shanks
olive oil
2 medium brown onions, chopped coarsely
3 garlic cloves, crushed
2 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground coriander
1 cup dry red wine
4 cups chicken stock
3 tablespoons honey
2 kumara, about 500g, chopped coarsely (sweet potato)
1 -2 tablespoon cornflour, depending on how thick you want the sauce

1
Heat some olive oil in a pan, cook lamb until browned all over, drain.
2
In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
3
Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
4
Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
5
Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
6
To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.

963

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lamb shanks or 8 french trimmed lamb shanks, olive oil, 2 medium brown onions, chopped coarsely, 3 garlic cloves, crushed, and more.

Yes, Moroccan Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lamb Shanks

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