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Nutrition Facts
Serving Size 1 (351g) Recipe makes 4 servings The following items or measurements are not included below: 4 lamb shanks 2 tablespoons mango chutney
Calories 234
Calories from Fat 67		(28%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 76mg		3%
Potassium 383mg		10%
Total Carbohydrate 38.9g		12%
	Dietary Fiber 3.2g	12%
	Sugars 28.7g
Protein 1.8g		3%
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Slow Cooked Moroccan Lamb Shanks

Recipe #351666 | 5¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: The Flying Chef
Jan 23, 2009

I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

SERVES 4 (change servings and units)

Ingredients

4 lamb shanks
2 tablespoons olive oil, divided use
1 onion, chopped finely
5 garlic cloves, crushed
1 tablespoon cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon grated fresh ginger
1/2 cup white wine
4 cups water
4 teaspoons instant chicken bouillon granules
1 tablespoon tomato paste
4 tablespoons honey
2 tablespoons hot mango chutney
10 dried apricots, chopped finely
1 1/2 tablespoons cornflour

Directions

1
Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
2
Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
3
Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
4
Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
5
About 10 Min's before the end of cooking, add apricots, stir to combine.
6
Remove shanks and cover with foil to keep warm.
7
Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
8
I served ours over couscous and poured the sauce around the dish.

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Course > Main Dish
Main Ingredient > Meat > Lamb/Sheep
Cuisine > African > Northern > Moroccan

Featured Reviews for This Recipe

From: alohagirl

On Nov 1, 2009

There's not too many dishes I make that my husband asks me to cook again and again... definitely found one with this recipe!! I also cooked it for my dad who was blown away and asked for the recipe. Thanks for sharing such a keeper!

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From: PaulaG

On Feb 10, 2009

We really enjoyed this flavorful and easy recipe. The shanks were cooked in a large crockpot on high for about 4 hours then reduced to low for about another hour. The meat was pulling away from the bone nicely and very tender. I followed I'mPat and reduced the water to 3 cups. There was plenty of broth to reduce for the gravy. The broth was skimmed of fat and then the chopped apricots were added. This was served with Couscous With Garbanzo Beans and Golden Raisins and the flavors were most complimentary. Made for Aussie Swap 25

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From: Cockaleekie

On Mar 23, 2009

Made this with diced shoulder instead of shanks, and cooked it in a slow cooker using about 2/3 the recommended amount of water and omitting the wine (didn't have any). 10 hrs on low really did the trick, lamb was tender and fragrant. Served it with the chick pea (garbanzo bean) and raisin couscous suggested by PaulaG, they do go together really well. Thank you very much for sharing this! I'll definitely be making this again.

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From: I'mPat

On Feb 6, 2009

Well you certainly know everyone has enjoyed when the only thing left of the plates are the bones. I served this with WiGal recipe Veggies and Couscous. I cooked this in my Morphy Richards digital slow cooker (only done a couple of recipes so far) and set it for 5 hours by 4 the meat was already pulling away from the bone - my 4 lamb shanks were in a single layer and weighed between 242 grams and 368 and served 3 of us well. I scooped half the liquid out and transferred to a pot to cook the gravy, added the watered cornflour and the apricots and heated through till thickened - delicious gravy even the DM gobbled up who normally spurns gravy of any sort. I also cut the water back to 3 cups but left all other ingredients the same (the liquid just covered the shanks). Thank you The Flying Chef for a fantastic recipe, made for Edition 7 - Make My Recipe.

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