Tender Moroccan slow cooked lamb shanks | North African cuisine | indulge with iti

Season the lamb shanks with dry ingredients: coriander, ginger, hot paprika, cumin, black pepper, and half the salt.

Crush the garlic and add it to the meat.

Add 1 tablespoon of olive oil to help the dry ingredients stick to the meat.

Massage the meat to ensure the spices adhere well.

Preheat the cast iron pot and add about 1 tablespoon of oil.

Brown the lamb shanks in the pot on high heat for about 1 minute.

Lower the heat and add chopped onions to the pot.

Once the onions start to soften and become transparent, add chopped tomatoes.

Add a cinnamon stick to the pot for flavor.

Add dried apricots for sweetness and sourness.

Add the remaining salt to the pot and stir to distribute evenly.

Allow the mixture to simmer on medium heat until the liquids rise and the pot looks soupy.

Cover the pot with a lid and let it slow cook on very low heat for 1.5 hours.

Equipment Needed

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