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Moroccan Lamb Shanks


4 lamb shanks
1 tsp turmeric
¼ tsp cinnamon
¼ tsp ground coriander
¼ tsp ground ginger
¼ tsp cayenne pepper
4 cloves garlic
2 medium diced tomatoes
small bunch fresh parsley
large bunch fresh cilantro
½ tsp orange zest
red wine
stock or broth
2 sliced onions
cubed sweet potatoes
chopped carrots
flour for breading
salt & pepper
½ cup orange juice

Serve with Couscous:

   Pistachio Couscous Recipe


Heat some olive oil in a Dutch oven (heavy pot). Rub lamb shanks with salt, pepper and turmeric. Roll the shanks in seasoned flour (cayenne pepper, salt, pepper, cumin, etc.). Place the shanks in the oil to brown.

Once browned, remove shanks and set aside. Add to pot sweet potatoes, onions, carrots, cinnamon, coriander, ginger, cayenne pepper, garlic, tomatoes, parsley, cilantro, orange peel, salt and pepper.

Place the shanks on top of vegetables. Add enough red wine and broth to cover vegetables. Bring to boil and reduce heat. Simmer covered for 1½ to 2 hours. Add orange juice at the end of cooking.

George Christidis