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.
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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