Moroccan Lamb Shanks without Tagine - Best Moroccan Lamb Shank Recipe

Marinate lamb shank with salt, cumin powder, ginger powder, crushed coriander seeds, black pepper, paprika, turmeric powder, cayenne pepper, and olive oil for at least 30 minutes.

Heat 2 tablespoons of olive oil in a pan.

Add finely chopped onion and salt, sauté for 1-2 minutes on high flame.

Add chopped garlic and sauté for 3-4 minutes.

Add marinated lamb shank to the pan and sear for a few minutes on each side until color changes.

Add saffron water, cinnamon stick, tinned or grated tomatoes, and tomato puree to the pan, stirring well.

Reduce flame to medium-low, cover, and cook for about 10 minutes.

Transfer some tomato mixture to a baking dish and place the lamb shank on top.

Add remaining tomato mixture and enough hot water to half cover the lamb shank (about 3 cups).

Cover the dish with foil and place in preheated oven at 200 degrees Celsius for about 1 hour.

Remove foil, turn lamb shank, drizzle sauce on the other side, cover again, and cook for another hour.

Melt butter (or use olive oil) in a pan for dried fruits and nuts preparation.

Add raisins, halved dried figs, dried apricots, cinnamon powder, and honey to the pan, cooking gently for 2-3 minutes until caramelized.

Remove caramelized fruits and set aside.

Add blanched almonds to the same pan and stir for 1-2 minutes until caramelized, then remove and set aside.

Remove foil from lamb shank and continue cooking for another 30-40 minutes, turning occasionally.

If sauce is watery, remove lamb shank and reduce sauce on high flame until desired consistency is reached.

Garnish lamb shank with caramelized fruits and nuts, and freshly chopped parsley.

Equipment Needed

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