Tender, succulent lamb meets a rich and deep red wine sauce. These slow cooked Moroccan lamb shanks are an easy family dinner – perfect for the cooler season.
Lamb shanks are known as a tough cut that requires long and slow cooking but with a little patience the meat will simply fall off the bone. Covered in a rich and fragrant red wine sauce these slow braised lamb shanks can be prepared in the oven or in a slow cooker.
How to cook Moroccan lamb shanks
- Season and braise the lamb shanks well to create rich, deep flavours.
- The alcohol will fully evaporate during cooking but you can substitute the wine for more stock if you prefer to cook without alcohol.
- Any red wine will work but I typically use Merlot.
- If you’d like to make your own lamb stock, check out this recipe.
- Make sure the lamb shanks are submerged in the sauce during cooking so that they don’t dry out. Add extra stock if required.
Slow cooker method
To cook this recipe in a slow cooker, simply sear the lamb shanks and transfer them to a large slow cooker. Add the vegetables, 1/2 cup wine (instead of 1), stock and remaining ingredients. Set to Low and cook for 8-9 hours until the lamb shanks are cooked and fall off the bone.
What to serve with Moroccan lamb shanks
- Lamb shanks are typically served on potato mash but sweet potato mash and roasted potatoes work equally well.
- Broccoli, beans and other tender green vegetables compliment the dish.
- Match with a velvety Pinot Noir or elegant Merlot. This fragrant dish deserves a delicious wine.
Storage
This easy recipe can be easily made ahead of time without the meat drying out. Simply store in an airtight container in the fridge for up to 3 days and heat it up well in an oven proof dish. Add a little extra stock if the sauce is too thick. Pulled off the bone the meat and sauce can also be frozen.
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Moroccan Lamb Shanks
Slow cooked Moroccan lamb shanks are the perfect comfort food for the cooler season. Melt in your mouth, tender lamb shanks in a fragrant red wine sauce - deep and rich in flavour. An easy dinner recipe for beginners and seasoned home cooks.
Ingredients
- 4 large lamb shanks
- 2 tbsp olive oil for frying
- Salt & pepper
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup red wine
- 2 cups lamb or beef stock/broth
- 1 x 400g can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 180C/350F.
- Take the lamb shanks out of the fridge 30 minutes prior to cooking. Rinse them with water and pat them dry with a paper towel. Season with salt and pepper.
- Heat 1 tbsp of olive oil in a pan. Sear the lamb shanks for 2 minutes on each side and transfer them into an oven proof casserole dish.
- In the same pan, heat 1 tbsp of olive oil and add onion, carrots and garlic. Cook for 4 minutes until softened.
- Add the red wine and let it simmer for 1 minute on high heat for the alcohol to burn off. Add the stock, tomatoes and tomato paste. Let it simmer for another 5 minutes and pour it over the lamb shanks.
- Add a lid or tin foil and transfer to the oven for 2 hours. Check the shanks after 1 hour and turn them. Add more stock if they're not submerged in liquid.
- Remove the lamb shanks and season with salt and pepper if required.
- Serve with potatoes and alongside beans or broccoli. Enjoy!
Notes
- The alcohol will fully evaporate during cooking but you can substitute the wine for more stock if you prefer to cook without alcohol.
- Make sure the lamb shanks are submerged in the sauce during cooking so that they don't dry out. Add extra stock if required.
Check out my Hungarian Lamb Goulash and Pumpkin Carrot Soup, two other comforting dinner options.
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