An easy recipe for succulent and tender Moroccan lamb shanks that are slow-cooked in warming spices and red wine until they practically fall off the bone. Perfect for the cooler season. Oven, slow cooker, and pressure cooker (Instant Pot) instructions included.
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 braised lamb shanks can be prepared in the oven, slow cooker, or pressure cooker (Instant Pot).
Ingredients
- Lamb shanks – Remove the silver skin which is the white membrane on the outside of the meat and any larger fat areas. This will reduce the gamey flavor of the meat. Trim the tendons to help the meat shrink toward the top of the shank, giving the shanks a cleaner appearance as they cook.
- Red wine – Pinot Noir or a Merlot blend work well for fragrant lamb dishes.
- Stock – I use my lamb stock for this recipe but you can substitute it with beef stock as well.
- Spices – Cumin, cinnamon, and coriander are commonly used in Moroccan cuisine and are likely part of your spice collection. Ras el hanout is a more complex spice blend that can be used as an alternative.
- Dried fruit (optional) – Dried figs, dates, apricots, or prunes can be added to the dish to create a sweeter flavor profile.
Related Recipes
Check out my Hungarian Lamb Goulash, classic beef stew, and creamy Pumpkin Soup, for more comforting dinner options.
Tips
- Season and braise the lamb shanks well to create rich, deep flavors.
- 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.
- Slow-cook the lamb shanks in a dutch oven, casserole, or traditional tagine.
Slow Cooker Method
To cook this recipe in a slow cooker, simply follow steps 1-5 of the instructions below but reduce the stock to 1 1/2 cup (instead of 2). Transfer everything to a large slow cooker. Set to low and cook for 8-9 hours until the lamb shanks are cooked and fall off the bone.
Instant Pot / Pressure Cooker Method
- To braise the lamb shanks, select SAUTÉ twice on the Instant Pot until it shows Medium. Add the olive oil. When the screen shows Hot, add the seasoned lamb shanks. Sear until browned. Remove the shanks and set them aside.
- Add the vegetables and spices and cook them until softened. Deglaze with red wine and cook for 1 minute.
- Add the lamb shanks back in and the remaining ingredients including the stock but reduce the stock to 1 cup.
- Close the Instant Pot and set the vent to SEALING. Select PRESSURE COOK/MANUAL and set the time to 55 minutes at high pressure. Allow the steam to release naturally once the pressure cook program ends. Remove the lid carefully.
Serving Suggestion
Serve braised lamb shanks with fruity couscous, creamy polenta, sweet potato mash, roasted, or stewed potatoes. Steamed broccoli and tender beans also compliment the recipe.
This fragrant dish also deserves delicious wine. Pair the shanks with a light-bodied Pinot Noir or elegant Merlot.
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Moroccan Lamb Shanks
Ingredients
- 4 lamb shanks
- 1 tbsp olive oil
- salt & pepper
- 2 carrots finely chopped
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 cup red wine
- 2 cups lamb or beef stock
- 400 g tomatoes diced
- 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.1 tbsp olive oil, salt & pepper, 4 lamb shanks
- Heat the olive oil in a pan. Sear the lamb shanks for 2 minutes on each side and transfer them to an oven-proof casserole dish.
- In the same pan, add the onion, carrots, and garlic. Cook for 4 minutes until softened. Add spices and combine everything.2 carrots, 1 onion, 3 cloves garlic, 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp cinnamon
- Deglaze with 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.1 cup red wine, 2 cups lamb or beef stock, 2 tbsp tomato paste, 400 g tomatoes
- Add a lid or tin foil to the casserole and cook it in 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 casserole from the oven and season with salt and pepper to taste.salt & pepper
- Serve with potatoes and 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.
Nutrition
FAQ
This recipe can easily be made ahead of time without the meat drying out. Simply store it in an airtight container in the fridge for up to 3 days and heat it 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 for up to 3 months.
If you prefer a thicker consistency, simply add 1 tsp of cornflour mixed in warm water or stock and bring it back to a boil to thicken the sauce.