June 16, 2022

Moroccan Lamb Shanks

Moroccan Lamb Shanks

Lamb is a very good source of B-group vitamins, iron, zinc and selenium. In this recipe the lamb is cooked with warming spices that will kick-start your metabolism and your tastebuds!


2 tbsp extra virgin olive oil

4 (1.2kg) lamb shanks, frenched

3 cloves garlic, crushed

2 tsp ground cumin 

1 tsp ground coriander

1 tsp ground paprika

1 tsp dried mint

1 tsp sea salt

1 tsp ground black pepper

¼ tsp cayenne pepper

2 cups beef stock

1½ tbsp lemon juice 

1 tbsp chopped fresh parsley

(Serves 4)


  1. Preheat oven to 160°C/320°F.
  2. Heat the oil in a large heavy-based, ovenproof saucepan over medium-high heat. Add lamb shanks, Cook, turning regularly for 3 minutes or until lightly seared. Remove and set aside on a large plate.
  3. Add garlic, cumin, coriander, paprika, mint, salt, pepper and cayenne to pan. Cook, stirring for 1 minute or until fragrant. Return lamb and any juices to pan. Pour in stock and lemon juice and gently stir to combine. Cover with a tight fitting lid or foil. 
  4. Cook in the oven for 2 hours or until lamb is tender. Remove lid and turn lamb over in juices. Increase heat to 220°C/425°F. Cook, uncovered, for a further 15 minutes or until lamb is lightly browned and caramelised.
  5. Sprinkle with parsley, to serve. 


Serve lamb with Parsnip Mash or Cauliflower Rice, or a light leafy green salad.