Moroccan lamb shanks




Prep Time


Cook Time

These are incredibly tasty with just the right amount of spice for a cold winter night.



For the Moroccan lamb shanks

  • 4 lamb shanks
  • Garlic salt and ground black pepper, to taste
  • 1 tablespoon cooking oil
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon cinnamon
  • 2 onions — finely diced
  • 3 cloves garlic — crushed
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 3 cups beef stock
  • Juice of 1 orange
  • ½ teaspoon garlic salt
  • 2 carrots — peeled and cut into chunks
  • ¼ cup cornflour
  • ½ cup water


For the Moroccan lamb shanks

  • Preheat the oven to 150°C (130°C fan bake) or set the slow cooker to low.
  • Season the lamb shanks generously with the garlic salt and pepper.
  • Working in batches so as not to overcrowd the pan, heat the oil in a large pan over a mediumhigh heat and brown the lamb shanks on all sides. Transfer to a casserole dish or the slow cooker as you go.
  • While they are browning, mix the paprika, cumin, coriander, cloves and cinnamon in a small bowl.
  • Add the onions to the pan you cooked the lamb in and sauté until softened. Add the garlic and the paprika mixture and cook for 1 minute. Sprinkle in the flour and mix well while it cooks for a further minute.
  • Mix in the tomato paste and cook until it becomes a brick red colour.
  • Stir in the stock, orange juice and the ½ teaspoon of garlic salt.
  • Pour over the lamb shanks in the casserole dish or slow cooker. Add the carrots.
  • Cover and cook in the oven for 3 hours or in the slow cooker on low for 8 hours or on high for 4 hours, until the meat is falling off the bone.
  • Once the lamb is cooked, skim off as much fat as you can from the surface of the pan.
  • Mix the cornflour and water to make a slurry. Add to the lamb and cook until thickened to your liking.