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Moroccan lamb shanks

July 04, 2014
by Chelsea Winter
lamb recipe, lamb shanks, morrocan lamb
24 Comments

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moroccan lamb shanks

Lamb shanks are a beloved Kiwi classic, and it’s not hard to see why. Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow cooked, it falls off the bone. I’ve put a Moroccan twist on this recipe – the lovely hum of all those delicious aromatic spices will warm you up on even the chilliest of evenings. This can also be made in a slow cooker on high for 3-4 hours, low for 6-8 hours.

Serves 4-6
Prep time – 25 minutes
Cooking time – 3.5 – 4 hours

Ingredients

4 lamb shanks
2 onions, chopped
5 cloves garlic, crushed
1 tablespoon fresh ginger, finely grated
1 tablespoon each ground coriander, turmeric and cumin
1 teaspoon each white pepper and mixed spice
2 cups lamb stock (or use half chicken half beef)
1/2 cup tomato paste
1 x 400g can chopped tomatoes
3/4 cup unsweetened yoghurt
1 carrot, finely chopped or grated
Zest of 1 lemon
1 cup dried apricots

Couscous
1 1/2 cups couscous
1/2 cup flaked almonds
1/2 cup fresh coriander or parsley, roughly chopped

Method

Bring lamb out of the fridge an hour before cooking.

Preheat oven to 140c conventional bake.

Cut through the tendon that connects the meat to the bone at the bottom of the shank – this will allow the meat to bunch up nicely. Brush the shanks with oil and season.

Heat a little oil in a large frying pan over a high heat. Sear the shanks, two at a time, to brown all over. Set aside in a large casserole dish with a lid.

Reduce the heat to medium, add a little more oil to the pan along with the onion and cook, stirring for 5 minutes to soften. Add the garlic, ginger, spices and pepper and cook for another 2 minutes. Continue stirring so the spices don’t stick and burn. Turn up the heat, add the stock and tomato paste, bring to a rapid simmer and scrape up any bits of caramelised meat stuck to the bottom. Add the tomatoes, yoghurt, carrot, lemon zest and stir. Pour over the shanks, cover and cook in the oven for 3.5 – 4 hours. Add the apricots with 1 hour to go.

Remove from the oven and gently remove the shanks from the sauce (careful as they will be very delicate) and set aside covered in foil. If the sauce needs thickening, transfer to a saucepan, add 1/4 cup water mixed with 2 teaspoons cornflour and simmer for 5-10 minutes until thickened.

Cook according to packet directions. Just before serving, stir through half the almonds and herbs.

Spoon some couscous on serving plates, top with a shank, ladle on sauce and sprinkle with remaining almonds and herbs – and a dash of extra yoghurt if you like.

Tips & tricks

  • Browning creates the great depth of flavour you get once lamb shanks are cooked.
  • This recipe can be made in the slow cooker for around 8 hours on low or 6 hours on high. If the sauce isn’t thick enough at the end, simmer it rapidly in a saucepan to reduce it.
  • Add a pinch of chilli or cayenne pepper if you like a little heat.
  • Beef and lamb are rich in iron, zinc and vitamin B12 helping your immune system fight off winter ails.

 

24 Comments
  1. Katrina Robinson July 4, 2014 at 9:58 am Reply
    Yummm!!!! Sounds awesome:) what could I replace the unsweetened yoghurt with to make it Dairy free please?? Love your recipes Chelsea:D
    • Chelsea Winter July 4, 2014 at 9:28 pm Reply
      Try some coconut cream :)
  2. Heather July 5, 2014 at 4:55 am Reply
    Would this work with diced lamb? I've got some in the freezer :o)
    • Chelsea Winter July 5, 2014 at 5:42 am Reply
      Yes it would - as long as it's not too lean or cut into too small a piece!
  3. Marie Hewlett July 8, 2014 at 3:42 am Reply
    This was one of the best meals I have tasted. The family gave it 10/10. I was a bit scared as it looked fancy and I have never cooked with lamb shanks before bit it was so easy especially done in the crock pot. It was like set and forget LOVE IT
    • Chelsea Winter July 8, 2014 at 7:26 am Reply
      That's wonderful to hear, thank you Marie!
  4. Mumoftwowifeofone July 28, 2014 at 4:33 am Reply
    Have made these twice now and they are sooooo good. Our kids (8 & 11) love them too, and with the couscous it's an awesome and healthy meal!
  5. Kate Mooar July 29, 2014 at 3:01 am Reply
    Can you cook these in a crock pot. Thanks
    • Chelsea Winter July 29, 2014 at 4:43 am Reply
      Yes you can!
  6. Liz Hill September 7, 2014 at 11:17 pm Reply
    I'm about to have baby #2 and would like to pre-prepare some of these in the freezer for easy meal options (they look amazing!!). Would you recommend getting everything ready and combined, and freezing like that, or are there certain ingredients ( eg yoghurt) that would be better added after freezing? Obviously it would be easiest to have everything combined and ready to go! Thanks! Liz
    • Chelsea Winter September 10, 2014 at 5:48 am Reply
      If it was me I'd just freeze the whole lot!
  7. Irene Lees October 4, 2014 at 6:06 am Reply
    Lamb Shanks are my favourite and this was the best recipe
    • alanz September 27, 2017 at 6:50 am Reply
      completely agree! One of my fav recipe of lamb
  8. Rashida October 5, 2014 at 9:36 am Reply
    I am going to try this with a whole leg of lamb in the crockpot - hope it works out ok!
  9. Anon June 23, 2015 at 5:26 am Reply
    Hi there, if you do this in the slow cooker would you need to decrease the amount of stock as the liquid can't evaporate or is it fine to leave the recipe as is? Also how long and on what setting would be best for the slow cooker? Thanks heaps :)
    • Chelsea Winter August 15, 2015 at 5:16 am Reply
      Hiya, I would just use all the liquid then simmer in a saucepan at the end to reduce with a little flour if it needs thickening.
  10. derpcake August 6, 2016 at 7:59 am Reply
    Thanks for this. My wife and I love to cook together, and this blew us away tonight. We used Thai coconut cream instead of the yoghurt, added a little Garam Masala, and used a tagine instead of a crock pot, for 3.5 hours. I didn't know lamb could be easily cut with a spoon before tonight, and I may have to propose to my wife again...
  11. Abbey May 16, 2017 at 6:29 am Reply
    Hi which one of your cookbooks is this dish from? Trying to decide which book I'm going to purchase ☺️?
    • Chelsea Winter May 17, 2017 at 10:03 pm Reply
      It's from At My Table :)
  12. alanz September 27, 2017 at 6:34 am Reply
    Easy and delicious! Tha't exactly what I was looking for, thanks!
  13. joombo September 27, 2017 at 6:55 am Reply
    taste delicious! thanks, of course a good-quality lamb is a must.
  14. Jo northin May 28, 2018 at 7:58 am Reply
    Yummy and I used some leftover juice in mince next day for Shepard pie and so yummy Thanks Chelsea
  15. Laura Tregurtha June 23, 2018 at 7:57 pm Reply
    Hey Chels, this sounds fantastic i just wondered if i could pair it with the traditional mash potato or if it would make the meal too heavy? Partner is not a huge fan of couscous - even though i LOVE it ;) - just trying to think of what i could substitute it with, Thanks Lovely lady keeping doing what your doing your amazing!!
    • Chelsea Winter July 8, 2018 at 11:39 pm Reply
      Of course, mash would be delish! Even kumara mash :)

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