Lamb Shanks, Moroccan style are perfect with Easter coming up, and I thought that now would be a good time to share these Moroccan Lamb Shanks. I recently went to Costco and they happened to have a pack of lamb shanks on special, I have made Lamb Shanks before but have always found them quite expensive to buy from a butcher, and these ones from Costco were reasonably priced.

I decided to make these Moroccan Lamb Shanks for Sunday dinner one evening a few weeks ago. As with all slow cooker dishes this is relatively simple to make. I often take part in a Sunday Cook Off on twitter where we send over a picture of your dinner and the Lamb Society asked me to send a picture to them, which I did and I got a direct message back a couple of days ago saying that my Moroccan Lamb Shanks had won a prize. The prize that I won for my Moroccan Lamb Shanks was 2 packs of Lamb Mince, so I will be making Moussaka (recipe coming soon) and Gozleme.

If you are stuck what to make at Easter, traditionally a time for Lamb, then these Moroccan Lamb Shanks are for you, a little bit of time on Easter Sunday, then you can forget about it for 9 hours. What more could you ask for? What do you normally make on Easter, are you more of a traditionalist who prefers a nice roast leg of lamb? Or do you go out to eat? What do you like to bake? Do you make your own hot cross buns? My husband does, but due to lack of time I haven’t managed to blog those yet so you will need to wait for next year.

In the meantime, I give you the recipe for my Moroccan Lamb Shanks which I have adapted from 150 Slow cooker recipes.

Moroccan Lamb Shanks

Here is my recipe for Moroccan Lamb Shanks.

Print

[nutrition‐label]
Print

Moroccan Lamb Shanks

This are wonderful and the sauce they make after 9 hours, is a wonderful and rich. I used 4 Lamb Shanks here which actually gave us 3 meals, so you could easily say it serves 6 or 8 as once the lamb has cooked for 8 hours it falls off the bone and you have wonderful chunks of lamb in it.

  • Prep Time: 25 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 25 minutes
  • Yield: 6 People 1x
Scale

Ingredients

  • 1 1/2 tbsp plain flour
  • 4 Lamb shanks
  • 2 tbsp Olive oil
  • 1 Onion sliced
  • 4 garlic cloves crushed
  • 2 tsp paprika
  • 1 can chopped tomatoes
  • 1 tbsp harissa paste
  • 1 tbsp tomato purée
  • 2 carrots sliced
  • 2 tsp sugar use demerara sugar
  • 225 ml red wine
  • 5 cm cinnamon stick
  • 2 fresh rosemary sticks
  • 150 grams olives I used whole green stoned olives, use whatever you have
  • 2 tbsp lemon juice
  • 2 sticks celery chopped
  • 6 Chestnut mushrooms halved
  • salt
  • Pepper
  • 1 tin chickpeas drained

Accompaniments:

  • 1 head celeriac peeled and diced
  • 2 tbsp milk
  • 20 grams butter

Instructions

  1. Put the flour in the freezer bag and season well with salt and pepper, Add the lamb shanks and coat well in the flour.
  2. Heat the oil in a large pan and brown the lamb shanks over a medium heat for 6 – 8 minutes until evenly brown. Make sure you turn frequently. Transfer to the slow cooker. **Note** If you pan is too small, cook the Lamb Shanks in batches. Even if it is one at a time, this will ensure they brown rather than stew.
  3. Add to the same pan, the onion and garlic and cook over a low heat for 5 minutes until it just starts to soften.
  4. Stir in the Paprika, tinned tomatoes, olives, carrots, celery, sugar, red wine cinnamon stick, mushrooms and rosemary sprigs. Bring the mixture to the boil, and season with about 10 grinds each of salt and pepper, you want to get some nice flavouring in.
  5. Transfer the mixture to the slow cooker, and pour over the drained tin of chickpeas. Give everything a good stir to combine. Cover and cook on low heat for 8 hours.
  6. After 8 hours, lift the lid, taste for seasoning, add the lemon juice, give it a stir and cook for a further 30 minutes.
  7. Whilst it is cooking for the final 30 minutes, make the celeriac mash, to do this, bring a pot of water to the boil, add the celeriac with some salt. Boil for 10 – 15 minutes until soft, then drain the water off, add the butter and milk, season with salt and pepper.
  8. To serve, put some celeriac mash on the plate, then carefully lift a lamb shank into the middle, and using a large spoon pour a couple of spoons of the nice gravy over the lamb shank.

Notes

So there you have it, my Moroccan Lamb Shanks. This is a wonderful dish to make over the Easter or at any time when Lamb is in Season.

What do you make at Easter and how do you like your lamb cooked?

Enjoy.

Cheers

Deon

x