Recipe: Moroccan Lamb Shanks

I made a large range of dishes for K’s 30th birthday dinner – one of them being Scotch Eggs which I featured on this blog not too long ago. Another dish I made was Moroccan-style Slow Cooked Lamb Shanks. I recently replicated this meal while I was in Melbourne for my father, and he loved it even though he doesn’t normally enjoy eating lamb. It’s super duper easy, and while it does need to cook for a few hours, the time you actually have to spend in the kitchen prepping and cooking is minimal.


Recipe: Moroccan Style Slow Cooked Lamb Shanks


  • Six lamb shanks*
  • Two red onions
  • Two cloves of garlic
  • 2 tablespoons of Moroccan spice mix
  • 2 birdseye chillies
  • 1 can of crushed tomatoes
  • 2 cups of beef stock
  • 2 cans of chickpeas
  • 300gm of baby spinach leaves

*The fresher the lamb, the more tender it will be when you cook it. I suggest buying your lamb directly from a reputable butcher, rather than via a supermarket.


  1. Preheat your oven to 170 degrees.
  2. Quickly brown your lamb shanks in an oiled pan. Once browned, place them in a large oven-proof dish with a lid.
  3. Dice up your onions, garlic and chillis. Fry them up in the oiled pan until soft, then add the spice mix and the crushed tomatoes and beef stock.
  4. Once the mix is hot and bubbling, pour it over the lamb into the dish, cover it with the lid and place it into the pre-heated oven for approximately an hour and three quarters.
  5. Rinse the chickpeas and add them to the dish, stirring it in so that it’s covered by the tomato sauce mix. Replace the lid and leave it in the oven to cook until the lamb is tender and almost falling off the bone.
  6. Once the lamb is cooked, remove the dish from the oven and stir through the baby spinach, adding it in gradually as the residual heat wilts and cooks the leaves.
  7. Season with salt and pepper as necessary, then serve with some pumpkin and cous cous, and enjoy!


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