Moroccan lamb shanks slow cooker recipes - Lamb recipes

Author: Arielle Waligora

Lamb recipes Dinner Main course Lamb sheep

This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin.

Moroccan Braised Lamb Shanks
Lamb Shank Tagine With Dates
Moroccan Lamb Shanks
Moroccan Lamb Shank With Couscous
How long does Lamb take on high in slow cooker?
What should I serve with lamb shanks?

Moroccan Braised Lamb Shanks

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Provided by: Martha Stewart
Yields: 4
Number of ingredients: 20

Ingredients:

3 tablespoons olive oil
1 onion, sliced crosswise
1 red chile, preferably Holland hot or red Thai chile, chopped
2 cloves garlic, very finely chopped
1 piece ginger (3 inches), peeled and very finely chopped
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 cinnamon sticks
3 star anise
2 pinches saffron
Coarse salt and freshly ground black pepper
3 cups Brown Chicken Stock, homemade or store-bought
2 cans (16 ounces each) whole peeled tomatoes
8 dried apricots, sliced
20 green and black olives, such as Moroccan or Alphonso and Cerignola
4 lamb shanks
Mint Yogurt

How to cook:

Preheat oven to 325 degrees.
In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

Notes: Lamb shanks with chickpeas & Moroccan spices, Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2

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moroccan lamb shank with couscous lamb shank tagine with dates moroccan lamb shanks slow cooker

Tender Moroccan slow cooked lamb shanks

Hello Indulgers, let's embark on a culinary safari to Northern Africa. Join me in the kitchen as I Duration: 5:11

Easy Slow Cooked Moroccan Lamb Shanks

Back after a short break, so cooked up a super easy Moroccan lamb shanks slow cooked in the Duration: 9:54

Moroccan lamb shanks recipe

When it comes to winter comfort food, few dishes beat this recipe for tender, slow-cooked Duration: 1:46

Lamb Shank Tagine With Dates

For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.
Provided by: David Tanis
Total time: 210 minutes
Yields: 6 servings
Cuisine: moroccan
Number of ingredients: 17

Ingredients:

3 large lamb shanks, about 4 1/2 pounds
Salt and pepper
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons butter
1 large onion, sliced, about 2 cups
Small pinch saffron
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
2 teaspoons dried ginger
1/2 cup chopped dates of any kind, plus 24 whole Medjool dates
1/2 cup golden raisins, soaked in hot water to soften for 30 minutes and drained
1/2 cup pomegranate seeds
Cilantro sprigs, for garnish

Nutrition:

How to cook:

Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

Notes: Tender Moroccan slow cooked lamb shanks, Hello Indulgers, let's embark on a culinary safari to Northern Africa. Join me in the kitchen as I Duration: 5:11

Moroccan Lamb Shanks

This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn't have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.
Provided by: The Flying Chef
Total time: 200 minutes
Cook time: 180 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

4 lamb shanks or 8 french trimmed lamb shanks
olive oil
2 medium brown onions, chopped coarsely
3 garlic cloves, crushed
2 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground coriander
1 cup dry red wine
4 cups chicken stock
3 tablespoons honey
2 kumara, about 500g, chopped coarsely (sweet potato)
1 -2 tablespoon cornflour, depending on how thick you want the sauce

Nutrition:

How to cook:

Heat some olive oil in a pan, cook lamb until browned all over, drain.
In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.

Notes: Slow cooked Moroccan lamb shanks recipe, Preheat oven to 160ºC. · Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour

Moroccan Lamb Shank With Couscous

This lamb shank dish is a winter staple in my family, and is very easy to make as long as you have all the spices in the cupboard. A great sunday dinner in a wintery night.
Provided by: NoOnionNoGarlic
Total time: 190 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 19

Ingredients:

2 lamb shanks
2 large tomatoes, chopped to small pieces
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon fennel seed
5 cm knob ginger, chop into chunky pieces
2 thai bird's eye chili, chopped (I don't de-seed my chili, as I like them hot)
1 cinnamon stick
1 tablespoon olive oil
500 ml chicken stock
50 g dried apricots, chopped
50 g dried figs, chopped
1 tablespoon almond halve
2 tablespoons honey
1 bunch of chopped fresh coriander
200 g couscous
salt
grounded black pepper

Nutrition:

How to cook:

Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.
Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.
Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry.
After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.
Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.
Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don’t forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.

Notes: Moroccan Braised Lamb Shanks, Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven