How to Cook Lamb Shanks Moroccan Style

by Dale Dougherty

I used lamb shanks from my own pastured lamb. I adapted a recipe from the Good Meat book.

Supplies

  • 2 Lamb shanks
  • ½ Teaspoons Cinnamon
  • ½ Teaspoons Cumin
  • ½ Teaspoons Ginger
  • ¼ Teaspoons Saffron threads
  • ½ Teaspoons Paprika
  • 2 Tablespoons Lemon ginger marmalade
  • ½ Lemon
  • 3 Cups Water
  • 1 Tablespoon Parsley, Thyme
  • 1 Onion
  • 4 Garlic, cloves
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Butter
  • Instructions

    Step 1

    I thawed two lamb shanks by soaking them in water. This seemed to make them easy in a few hours.

    Step 2

    Add the spices in a bowl and then mix them together to create a rub.

    Step 3

    After drying off the lamb, apply the rub thoroughly.

    Step 4

    Melt two tablespoons of olive oil and a tablespoon of butter in a Dutch oven.

    Step 5

    Brown the lamb shanks over medium heat.

    Step 6

    Brown both sides then remove from the Dutch oven.

    Step 7

    Sauté in the Dutch oven a whole chopped onion and four chopped garlic cloves.

    Step 8

    Place the lamb on top of the cooked onions.

    Step 9

    Add three cups of water.

    Step 10

    Add the parsley and thyme. Then cook covered for two hours, turning the meat during that time.

    Step 11

    Add the lemon juice and marmalade. If you have time, put the dish in the refrigerator for several hours to separate and remove the fat.

    Step 12

    Place the lamb on a sheet underneath a broiler for about four minutes each side, until the meat begins to char.

    Step 13

    While broiling the meat, reduce the liquid in the pan without boiling.

    Step 14

    The lamb shanks after broiling.

    Step 15

    The lamb placed in a bowl.

    Step 16

    Ladle the sauce over the lamb.

    Step 17

    Close up of the dish.

    Step 18

    I served it with roasted potatoes and carrots along with peas on the side.

    Step 19

    And there was enough meat for leftovers.