Moroccan Lamb Shanks


Moroccan Lamb Shanks by Valli Little



  1. Preheat the oven to 180°C. Heat the oil in an ovenproof casserole over medium-high heat and cook the lamb, turning, for 5-6 minutes until browned all over. Remove from the casserole and set aside.
  2. Drain all but 1 tbs of fat from the casserole, then add the onion and cook for 4-5 minutes until softened. Add the ginger, garlic, chilli and ras el hanout, and cook for a further 1 minute or until fragrant.
  3. Return the lamb to the casserole with the tomato, stock, lemon juice, soy sauce, honey and cinnamon. Cover with a lid, then transfer to the oven and cook for 2 hours or until the lamb is tender.
  4. Add the kumera and chickpeas to the casserole, then return to the oven and cook, uncovered, for a further 30 minutes or until the kumera is tender and sauce is slightly reduced. 
  5. Divide lamb among serving bowls, discarding the cinnamon quill, and top with coriander to serve. Serves 4.


Recipe by Valli Little.

Ingredients for Moroccan Lamb Shanks

Lamb - Hindshank Twin Pack (800g-1.9kg)

$28.48 ea

Onions Spanish (each)

$0.79 ea

Ginger (min 150g piece)

$4.20 ea

Garlic (head)

$2.02 ea

Chillies Hot Long Red (min 200g)

$6.30 ea

Spice & Co - Moroccan Spice Mix (50g)

$2.99 ea

Capriccio - Diced Tomatoes Tinned (400g)

$1.29 ea

Campbells - Real Stock - Beef (1L)

$2.99 ea

Lemons (each)

$0.91 ea

Kikkoman Soy Sauce 150ml

$4.29 ea

Bonville - Honey (500g)

$7.99 ea

Spice & Co - Cinnamon Cassia Quills (30g)

$2.99 ea

Sweet Potatoes Kumera (min 1kg pack)

$5.69 ea

Coriander (bunch)

$2.99 ea

Chillies Hot Long Mixed (80g punnet)

$6.99 ea

Ginger Organic (min 100g piece)

$13.49 ea