Slow cooked moroccan lamb shanks recipes - Main course

Author: Virginia Fortune  

Braised Moroccan lamb shanks with harissa and other African flavors is the perfect fork tender recipe; just like what I enjoyed while traveling through Morocco. There's no better time for lamb shanks, and this recipe includes instructions for cooking in a stockpot as well as a slow cooker, casserole and pressure cooker.

Slow Cooker Moroccan Lamb Shanks

The slow cooker slowly braises these lemon cinnamon scented lamb shanks and renders them utterly delicious and totally tender.
Provided by: Katie Webster
Total time: 390 minutes
Cook time: 375 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

• 3 teaspoons extra-virgin olive oil, divided
• 4 lamb shanks (about 3 ½ pounds)
• 1 large onion, white or yellow
• 2 cloves garlic, chopped
• 1 1/4 teaspoon coarse kosher salt
• 1 teaspoon saffron threads
• ¾ teaspoon cinnamon
• ¼ to ½ teaspoon cayenne pepper, to taste
• 2 cups water
• 1 14-ounce can diced tomatoes
• 1 14-ounce can chickpeas, drained
• 1 tablespoon honey
• 2 ½ -inch wide by 2 inch long strip of lemon peel made with vegetable peeler
• 1 cup chopped parsley
• lemon zest and wedges for serving

Nutrition:

• Serving Size: 1 1/2 cup each
• Calories: 543 calories
• Fat: 13 g
• Saturated Fat: 5 g
• Carbohydrate: 61 g
• Fiber: 12 g
• Protein: 38 g

How to cook:

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb shanks and sear, turning occasionally until browned on all sides, 5 to 7minutes. Transfer to the insert of a large slow cooker.
2. Add the remaining 2 teaspoons oil to the skillet and add onion, garlic and salt. Cook, stirring often until the onion is browning, 4 to 6minutes. Add saffron, cinnamon and cayenne and stir to coat. Add water and bring to a boil, scraping up browned bits from the skillet. Pour the onion mixture over the lamb shanks. Add tomatoes, chickpeas, honey and lemon peel. Cover and set slow cooker to low for 6 hours.
3. Remove meat from lamb shanks and stir into chickpea soup. Ladle into 6 bowls. For 4 (more generous portions) serve shanks whole in a pasta bowl with 1 ½ cup soup ladled on top. Garnish with parsley, lemon zest and lemon wedges.

Notes: Slow Cooker Moroccan Lamb Shanks, Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb shanks and sear, turning occasionally until browned on all sides, 5 to · ·

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slow cooked moroccan lamb shanks slow cooker moroccan lamb shanks

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Moroccan Lamb Shanks

Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone!
Provided by: Lee-Ann Grace
Total time: 225 minutes
Yields: 4 servings
Cuisine: Modern Australian
Number of ingredients: 14

Ingredients:

• 4 lamb shanks (trimmed)
• 2 tsp olive oil
• 2 medium brown onions (sliced)
• 1½ tbsp plain/all purpose flour
• 3 fresh garlic cloves (crushed)
• 1½ tsp sweet paprika
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• ¼ tsp ground cloves
• ⅛ tsp cinnamon
• 1 tbsp tomato paste
• 3 cups beef stock
• 1 orange, juice & zest (approx ⅓ cup juice)
• ½ tsp fine salt

Nutrition:

• Calories: 303 kcal
• Serving Size: 1 serving

How to cook:

1. Pre heat oven to 150c/300f.
2. Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks (4) well all over and then remove to a plate.
3. Carefully drain excess oil from the pot leaving about 1 tbsp, then add sliced onions (2 medium) to the same pot and fry onions over medium low heat until they start to soften.
4. Sprinkle plain flour (1½ tbsp) over softened onions, and stir over medium low heat for a minute.
5. Add crushed garlic (3 cloves), sweet paprika (1½ tsp), ground cumin (1½ tsp), ground coriander (1½ tsp), ground cloves (¼ tsp) and cinnamon (⅛ tsp) to onions, and continue to fry for another minute.
6. Then add tomato paste to onions, and fry for another minute. Add beef stock (3 cups) and orange juice (from 1 orange - approx ⅓ cup) and salt (½ tsp) to onion mixture and mix well, scraping up any flavour spots from the bottom of the pot.
7. Return shanks to pot (see my notes) and bring to a simmer, place the lid on and transfer to the oven to bake for 3 hours or until cooked through and falling away from the bone. Stir orange zest (from 1 orange) through sauce and serve.

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 shanks

There's no better time for lamb shanks, and this recipe includes instructions for cooking in a stockpot as well as a slow cooker, casserole and pressure cooker.
Provided by: Michelle Southan
Total time: 130 minutes
Cook time: 110 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 15

Ingredients:

• 18.20 gm olive oil
• 6 (about 1.2kg) small lamb shanks, French trimmed
• 1 brown onion, finely chopped
• 2 carrots, peeled, coarsely chopped
• 3 garlic cloves, crushed
• 5.00 gm ground cumin
• 1 tsp ground turmeric
• 2.50 gm sweet paprika
• 1 x 7cm cinnamon stick
• 1L (4 cups) chicken style liquid stock
• 600g orange sweet potato (kumara), peeled, coarsely chopped
• 1 x 400g can brown lentils, rinsed, drained
• 100g pitted dried dates, halved
• Cooked couscous, to serve
• Fresh coriander leaves, to serve

Nutrition:

• Calories: 121.61 calories
• Fat: 23.9 grams fat
• Saturated Fat: 9.3 grams saturated fat
• Carbohydrate: 39.1 grams carbohydrates
• Sugar: 15.5 grams sugar
• Protein: 33.3 grams protein
• Cholesterol: 100.5 milligrams cholesterol
• Sodium: 703.2 milligrams sodium

How to cook:

1. Heat the oil in a stockpot or flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 4-5 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.
2. Add the onion, carrot and garlic to the pan. Cook, stirring, for 5 minutes. Add the cumin, turmeric, paprika and cinnamon and cook, stirring, for 30 seconds or until aromatic. Stir in the stock.
3. Add the lamb and stir to coat. Cover and bring to the boil. Reduce heat to low. Simmer for 1 hour.
4. Add sweet potato, lentils and dates. Increase heat to high. Cook, uncovered, for 30 minutes or until the lamb is tender. Set aside for 10 minutes to rest. Season with salt and pepper.
5. Divide the couscous among serving dishes. Top with the lamb and sauce. Sprinkle with coriander leaves to serve.

Notes: Moroccan Lamb Shanks, Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone!

Braised Moroccan Lamb Shanks

Braised Moroccan lamb shanks with harissa and other African flavors is the perfect fork tender recipe; just like what I enjoyed while traveling through Morocco.
Provided by: Kita Roberts
Total time: 120 minutes
Cook time: 110 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 17

Ingredients:

• 4 lbs bone in lamb shanks
• salt and pepper
• 2 tbsp olive oil
• 1 onion (chopped)
• 2 carrots (chopped)
• 4 cloves garlic (smashed)
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/8 tsp nutmeg
• 2 tbsp tomato pasta
• 1 cup red wine
• 1 cup beef broth
• 1 28 oz can diced tomatoes (drained)
• 1 - 2 tbsp harissa
• 1/2 cup golden raisins
• 1/4 cup olives (sliced)
• parsley or cilantro for garnish

Nutrition:

• Calories: 478 kcal
• Carbohydrate: 32 g
• Protein: 43 g
• Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 128 mg
• Sodium: 886 mg
• Fiber: 4 g
• Sugar: 19 g
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 325 F.
2. Pat the lamb dry and season liberally with salt.
3. In a Dutch oven or braiser, heat the oil over medium-high heat and brown the lamb on all sides, 7 to 10 minutes. Remove the lamb and cover.
4. Reduce heat to medium.
5. Add the onion and carrot to the Dutch oven and a saute 3 minutes. Add the garlic, cumin, coriander and nutmeg.
6. Mix in the tomato paste, stirring to coat and toast for 30 seconds longer.
7. Add the wine a little at a time and deglaze the pan by scraping up the browned bits.
8. Whisk in the broth, tomatoes, harissa, and raisins. Season with salt and pepper.
9. Nestle the lamb back into the Dutch oven and cover.
10. Transfer to the oven and cook for 60 to 90 minutes, until the lamb is fork tender.
11. Remove from and let rest 10 minutes before serving.
12. Garlish with fresh sliced olives and chopped parsley.

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