Moroccan Lamb Shanks Recipe
Prep Time:
30 minutes
Cook Time:
2 hours, 30 minutes
Servings:
4 Servings
Ingredients
  • 1 red onion, chopped
  • 4 garlic cloves
  • 2 teaspoons fresh ginger, chopped
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 lamb shanks
  • 1 1/2 tablespoon harissa paste
  • 1 cup lamb or chicken broth
  • 1 (14-ounce) can chopped tomatoes
  • 1 cinnamon stick
  • 2 teaspoons honey
  • 2 carrots, peeled and chopped into large chunks
  • 1 (14-ounce) can chickpeas, drained
  • juice of 1 lemon
Directions
  1. Preheat the oven to 280 F.
  2. Combine the onion, garlic, ginger, cumin, coriander, paprika, and 1 teaspoon salt in a food processor (or use a mortar and pestle) to make a paste.
  3. Heat the oil in a Dutch oven or ovenproof skillet.
  4. Add the lamb shanks to the pan and brown them all over.
  5. Remove the lamb shanks from the pan and set them aside.
  6. Reduce the heat to medium, then add the onion/spice mixture to the pan and cook for about 5 minutes.
  7. Mix in the harissa paste.
  8. Add the broth and canned tomatoes to the pan and stir well.
  9. Add the cinnamon stick and lamb shanks to the pan, making sure the latter is submerged in the liquid.
  10. Cover the pan and bake in the oven for 1 ½ hours.
  11. Add the honey, carrots, and chickpeas to the pan, turning the lamb shanks as you do so.
  12. Cook the lamb, uncovered, for another 40 minutes, until the meat is falling off the bone.
  13. Squeeze the lemon and pour the juice over the top of the cooked lamb.
  14. Garnish with cilantro if desired.