Moroccan Lamb Shanks |

Posted on

2 January 2013



Moroccan Lamb Shanks

Moroccan Lamb Shanks


• Olive oil
• 4 French-trimmed lamb shanks
• 2 red onions, thinly sliced
2 garlic cloves, crushed
1tsp. paprika
1tsp. cumin
½ tsp. coriander
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cardamom
1/8 tsp. ground cloves
1 can crushed tomatoes
8fl oz. beef stock
1 can chickpeas, drained, rinsed
3oz. baby spinach


  • Preheat oven to 170°C.
  • Heat the oil in a fryingpan and brown the lamb shanks on all sides.
  • Transfer the shanks to a casserole dish.
  • Reduce the heat on the stovetop and add the onion, garlic and spice mixture to the pan, sauté for a few minutes until soft.
  • Add the tomatoes and beef stock and bring to a boil.
  • Pour the sauce over the lamb and cover the dish with foil.
  • Cook in the oven for an hour and a half.
  • Stir in the chickpeas and cover and cook for a further thirty minutes.
  • Remove the lamb from the oven and stir in the baby spinach.
  • Season to taste and serve with potatoes, polenta or cous cous.
Cooks Note

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