Nigella Moroccan Lamb Shanks ​Recipe ​

This delicious Moroccan Lamb shank recipe, inspired by Nigella Lawson, is perfect for a comforting meal. With tender, fall-off-the-bone lamb cooked in a fragrant, spiced sauce, it’s both easy and impressive. Using common ingredients like garlic, orange, and spices, this dish brings a rich, flavorful taste to any table.

Ingredients Needed:

• 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

How To Make Moroccan Lamb Shanks?

1. Preheat the Oven: Preheat the oven to 150°C (300°F).
2. Brown the Lamb Shanks: Heat olive oil in a heavy-based pot or Dutch oven over medium-high heat. Brown the lamb shanks well on all sides, then remove and set aside.
3. Sauté the Onions: Drain excess oil from the pot, leaving about 1 tbsp. Add sliced onions and cook over medium-low heat until softened.
4. Add Flour and Spices: Sprinkle flour over the softened onions, and stir for 1 minute. Add garlic, paprika, cumin, coriander, cloves, and cinnamon, and continue frying for another minute.
5. Add Tomato Paste and Stock: Stir in the tomato paste and cook for another minute. Add beef stock, orange juice, and salt, stirring to combine and scraping any flavor bits from the bottom of the pot.
6. Simmer the Lamb: Return the lamb shanks to the pot, bring to a simmer, then cover with a lid and transfer to the oven. Bake for 3 hours or until the meat is tender and falling off the bone.
7. Finish and Serve: Stir orange zest into the sauce before serving.

Recipe Tips:

• Brown the Lamb Well: Be sure to brown the lamb shanks on all sides before cooking them in the oven. This step gives the dish extra flavor and helps keep the meat juicy.
• Use Fresh Spices: Fresh spices, like cumin and coriander, make the dish taste better. Avoid old spices for a richer flavor.
• Add the Orange Zest: Don’t skip the orange zest! It adds a fresh, fragrant touch to the sauce that pairs perfectly with the lamb.
• Cook Slowly: Bake the lamb at 150°C (300°F) for 3 hours. This slow cooking makes the meat tender and easy to pull off the bone.
• Taste the Salt: The salt amount might need adjusting depending on your beef stock. Always taste the sauce before serving and add salt if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover lamb shanks to cool to room temperature before putting them in an airtight container. Keep them in the fridge for up to 3 days.
• Freeze: After cooling, store the lamb in a freezer-safe container. It will be kept in the freezer for up to 3 months.
• Reheat: Reheat the lamb in a large pan on medium heat, adding a little water or stock to keep it moist. Heat for 10-15 minutes, stirring often.

Nutrition Facts:

• Calories: 294 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 90mg
• Potassium: 480mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 25g

Try More Nigella  Lawson Recipes:

• Nigella Slow Cooker Lamb Shanks
• Nigella Butterflied Lamb Recipe
• Nigella Lamb Neck Fillet Recipe