Best 3 Slow Cooked Moroccan Lamb Shanks Recipes

Embark on a culinary journey to Morocco with our tantalizing recipe for Slow-Cooked Moroccan Lamb Shanks. Immerse yourself in the vibrant flavors of this traditional dish, where succulent lamb shanks are braised in a symphony of aromatic spices, dried fruits, and tender vegetables.

Our recipe offers a detailed guide to creating this delectable meal, ensuring that every bite is a harmonious blend of sweet, savory, and exotic flavors. Discover the art of slow cooking, allowing the lamb shanks to gently simmer in a flavorful broth, infusing them with a melt-in-your-mouth tenderness that will leave you craving more.

Accompanying the main course, we present a delightful array of complementary recipes that will elevate your Moroccan feast to new heights. From the vibrant Moroccan Carrot Salad, bursting with freshness and tang, to the fluffy and aromatic Steamed Couscous, each side dish is a culinary masterpiece in its own right.

Indulge in the silky smoothness of our Homemade Harissa Sauce, a fiery condiment that adds a touch of heat and depth to the lamb shanks. For a refreshing contrast, prepare the zesty Moroccan Orange Salad, its sweet and tangy flavors providing a delightful balance to the richness of the lamb.

Our comprehensive recipe collection ensures that you can create an authentic Moroccan feast in the comfort of your own kitchen. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this guide will provide you with all the tools and techniques you need to create a memorable and flavorful dining experience.

Here are our top 3 tried and tested recipes!

MOROCCAN SLOW-COOKED LAMB

Moroccan Slow-Cooked Lamb image

Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

SLOW-BRAISED LAMB SHANKS

Slow-Braised Lamb Shanks image

Provided by Mark Bittman

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 lamb shanks, about 1 pound each
2 tablespoons olive oil
Salt and freshly groundblack pepper
1/2 cup good white wine or stock

Steps:

In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 21 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 406 milligrams, Sugar 0 grams

SLOW COOKER MOROCCAN LAMB STEW

Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories Dinner, Main course

Time 9h10m

Number Of Ingredients 17

Ingredients

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

Tips:

Choosing the right lamb shanks: Look for meaty shanks with a good amount of marbling. This will ensure that the meat is tender and flavorful after cooking.
Browning the lamb shanks: Before braising, brown the lamb shanks in a large pot or Dutch oven over medium-high heat. This will help to develop flavor and color.
Using a variety of spices: Moroccan cuisine is known for its bold flavors. Be generous with the spices when making this dish. Common spices used in Moroccan cooking include cumin, coriander, paprika, ginger, and turmeric.
Cooking the lamb shanks low and slow: The key to tender, fall-off-the-bone lamb shanks is to cook them low and slow. Braise the lamb shanks in a flavorful liquid for at least 2 hours, or until the meat is very tender.
Serving the lamb shanks: Lamb shanks can be served over rice, couscous, or mashed potatoes. They can also be served with a variety of vegetables, such as carrots, potatoes, and onions.

Conclusion:

This slow-cooked Moroccan lamb shanks recipe is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb shanks are braised in a flavorful sauce made with a variety of spices, and they are cooked until they are fall-off-the-bone tender. Serve the lamb shanks over rice, couscous, or mashed potatoes, and enjoy!