lamb shank meat recipe
The Best lamb shank meat recipe
This isn’t just a weekend project meal, either. Sure, it’s perfect for Sunday dinners or when we have guests over because it feels cozy and impressive, but it’s also great for weeknights when I want something hearty that reheats well. The leftovers make amazing tacos or sandwiches the next day, and I love that it’s loaded with protein and iron. Lamb shank is leaner than you’d think, especially when you trim the fat, and the slow cooking keeps all the nutrients locked in. Plus, the vegetables I add—carrots, onions, celery—soak up all that savory juice, so you’re getting a balanced meal in one pot. It’s the kind of recipe that makes me feel like I’m taking care of my family without spending hours in the kitchen.
Slow-Cooked Moroccan Lamb Shanks
Tender lamb shanks braised in a rich blend of Moroccan spices, tomatoes, and apricots for a fragrant and hearty dish. Perfect for a cozy dinner with couscous or crusty bread.
🥘Ingredients
- 4 lamb shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper (optional)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 2 cups chicken or lamb stock
- ½ cup dried apricots, chopped
- 2 tbsp honey
- 1 tbsp tomato paste
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp ground turmeric
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped
- Toasted almonds or pine nuts
- Lemon wedges
👨🍳Directions
-
1
Preheat the oven to 325°F (165°C). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper. -
2
In a small bowl, mix the cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Rub this spice blend evenly over the lamb shanks. -
3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside. -
4
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger, cooking for another 1 minute until fragrant. -
5
Stir in the diced tomatoes, stock, apricots, honey, tomato paste, turmeric, cinnamon stick, and bay leaf. Bring to a simmer. -
6
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Cover with a lid and transfer to the preheated oven. -
7
Braise for 2 to 2.5 hours, turning the shanks halfway through, until the meat is fork-tender and nearly falling off the bone. -
8
Carefully remove the lamb shanks from the pot and set aside. Skim excess fat from the braising liquid if desired. Simmer the sauce on the stovetop for 5-10 minutes to thicken slightly. -
9
Return the lamb shanks to the pot to coat in the sauce. Discard the cinnamon stick and bay leaf. Taste and adjust seasoning with salt and pepper if needed. -
10
Garnish with fresh cilantro or parsley, toasted almonds, and lemon wedges. Serve hot with couscous, rice, or crusty bread.
🔧Equipment
- Large Dutch oven or heavy pot with lid
- Tongs
- Wooden spoon
- Measuring spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Moroccan Lamb Shanks Works
❓ Frequently Asked Questions About Slow-Cooked Moroccan Lamb Shanks
1. What is the best way to cook lamb shanks to make them tender?
The best way to achieve tender lamb shanks is through slow cooking methods like braising or slow roasting. These methods allow the tough connective tissues to break down over time, resulting in melt-in-your-mouth meat. Typically, lamb shanks are cooked at a low temperature (around 300°F or 150°C) for 2-3 hours in a flavorful liquid such as broth, wine, or a combination of both. Adding aromatics like garlic, onions, carrots, and herbs enhances the flavor while keeping the meat moist.
2. Can I cook lamb shanks in a pressure cooker or Instant Pot?
Yes, you can cook lamb shanks in a pressure cooker or Instant Pot to significantly reduce the cooking time. For an Instant Pot, sear the shanks first using the sauté function, then add liquid and pressure cook on high for about 35-45 minutes. Allow for a natural release to ensure the meat stays tender. This method can yield similar results to slow cooking but in a fraction of the time.
3. What sides pair well with lamb shanks?
Lamb shanks pair beautifully with a variety of sides that complement their rich, savory flavor. Popular options include creamy mashed potatoes, polenta, or roasted root vegetables like carrots and parsnips. For a lighter option, consider serving them with a fresh salad, couscous, or crusty bread to soak up the delicious sauce. A side of mint jelly or a tangy yogurt sauce can also add a refreshing contrast.
4. How do I store and reheat leftover lamb shanks?
To store leftover lamb shanks, let them cool to room temperature, then place them in an airtight container with some of the cooking liquid. They can be refrigerated for up to 3-4 days or frozen for up to 3 months. To reheat, gently warm the shanks in a pot on the stove over low heat with a splash of broth or water to prevent drying out. Alternatively, you can reheat them in the microwave, but be sure to cover them to retain moisture.
5. Can I use lamb shanks in other recipes besides braising?
Absolutely! While braising is the most common method, lamb shanks can be used in a variety of other recipes. You can shred the cooked meat and use it in tacos, pies, or pasta dishes. Another option is to grill or smoke lamb shanks after marinating them for added flavor. Additionally, you can use the bones and leftover meat to make a rich and hearty lamb stock or broth for soups and stews.
