Moroccan Lamb Shanks With Dried Fruits Recipe

Name: Moroccan Lamb Shanks With Dried Fruits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 small onion grated; 1 tbsp minced garlic; 1 tsp ground cinnamon; 1/2 tsp ground coriander; 1/2 tsp ground ginger; 1/2 tsp sea salt; 1/4 tsp coarsely ground black pepper; 4 Australian or New Zealand lamb shanks, 12-16 ounces each; 2 tbsp olive oil; 2 cups thinly sliced sweet onion; 1 cup chopped carrots; 1 cup tawny Port or other sweet wine, such as Madeira or Marsala; 2 cups beef broth; peel of 1 lemon; 3 tbsp chopped crystallized ginger; 3/4 cup bite-size pitted prunes; 3/4 cup small mission figlets; 1/2 cup dried apricots; juice of 1/2 lemon; 2 tbsp honey

Servings: persons

2 tbsp olive oil
1 small onion grated
1 tbsp minced garlic
1 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp coarsely ground black pepper
4 Australian or New Zealand lamb shanks, 12-16 ounces each
2 tbsp olive oil
2 cups thinly sliced sweet onion
1 cup chopped carrots
1 cup tawny Port or other sweet wine, such as Madeira or Marsala
2 cups beef broth
peel of 1 lemon
3 tbsp chopped crystallized ginger
3/4 cup bite-size pitted prunes
3/4 cup small mission figlets
1/2 cup dried apricots
juice of 1/2 lemon
2 tbsp honey

1
Combine first 8 ingredients in large bowl and coat meat with this mixture; can be marinated several hours or overnight, or proceed immediately with cooking. Preheat oven to 350. Heat additional 2 tbsp olive oil in large Dutch oven or roasting pan over medium heat and brown the lamb shanks on all sides, two at a time (takes about 8 minutes per batch), and then remove to platter. Add onions and carrots to pot and cook over medium heat, stirring often, until onions are nicely browned, about 10 minutes. Add the wine, scraping up any browned bits, then add beef broth and lemon peel. Bring to simmer, put lamb shanks back in the pot in one layer, spooning the sauce & vegetables over them. Cover tightly and bake for 90 minutes, opening the oven a couple of times to turn the lamb and admire your progress. Add chopped ginger, dried fruits, lemon juice and honey and bake another 30 minutes.
2
Remove meat and fruits to deep serving dish. Reduce sauce over high heat about 5 minutes until it turns a rich glossy brown. Pour sauce over lamb and serve, or cool and refrigerate overnight to be reheated next day.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 tbsp olive oil, 1 small onion grated, 1 tbsp minced garlic, 1 tsp ground cinnamon, and more.

Yes, Moroccan Lamb Shanks With Dried Fruits falls under the Soups & Stews 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.

That's it — enjoy your meal!

Moroccan Lamb Shanks With Dried Fruits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions