5 Reviews of Moroccan Lamb Shanks

From: Jewelies

On Jan 27, 2006

Very good lamb shanks. I took Jan's lead and added a good pinch of chilli flakes. I really don't like the lamb fat/oil that comes out in cooking so once the shanks were cooked I covered them with foil and placed the sauce in a wide container and left to sit in the freezer allowing the fat to come to the surface and make it easier to skim off the top. I then reheated the sauce on the stove top allowing it to reduce and thicken. I served with your Coriander Lemon Couscous Coriander Lemon Couscous. Thanks for posting a tasty recipe that all the family enjoyed.

From: PaulaG

On Jan 22, 2006

This is an excellent recipe so glad I picked these for the photo swap. Very flavorful and the meat is falling off the bone tender. I placed the shanks on a broiler pan and put them under the broiler, turning often to brown. These were cooked in my French oven and served with my Wild Rice With Shitakes and Toasted Almonds Wild Rice With Shitakes and Toasted Almonds.

From: JustJanS

On Jan 25, 2006

These were wonderful shanks. I added a good pinch of chilli flakes to the dish and took the lid off and reduced the sauce in the last 15 minutes-otherwise no changes. I served them with couscous as suggested.

From: Chef #1062898

On Dec 8, 2008

Excellent recipe! The house smells wonderful for hours.

From: Sweet'n More!

On Jan 19, 2009

Very Good...after browning the shanks in a pan, i placed them in my crockpot with all the spices.