Name: Tender Braised Moroccan-Spiced Lamb Shanks for Cozy Nights
Prep time: 30 min
Cook time: 210 min
Total time: 250 min
Ingredients: 2 tbsp extra-virgin olive oil (Adds richness and helps in browning the meat; substitute with any light cooking oil.); 2 tbsp kosher salt (Essential for seasoning; use sea salt or table salt if needed.); 4 pounds bone-in lamb shanks (The star ingredient providing deep flavor and tenderness; lamb shoulder can be used as an alternative.); 2 medium yellow onions, thinly sliced (Adds sweetness and depth; shallots can be a suitable substitute.); 4 garlic cloves, chopped (Enhances flavor and aroma; use garlic powder (1 tsp) if fresh is unavailable.); 2 tsp cumin (A warm, aromatic spice.); 2 tsp ground coriander (Adds complexity in flavor.); 1.5 tsp ground ginger (For warmth.); 1.5 tsp ground cinnamon (Brings coziness to the dish.); 1 tsp ground allspice (Adds a unique flavor.); 0.5 tsp ground cardamom (For aromatic qualities.); 0.25 tsp cayenne (Adjust spice levels to preference.); 1 cup chicken stock (Provides moisture; vegetable broth can be used for a non-meat option.); 1 28-ounce can crushed tomatoes (Adds acidity and helps create a rich sauce base.); 0.5 cup red wine vinegar (Introduces acidity; apple cider vinegar works as a substitute.); 2 tbsp granulated sugar (Balances acidity in the pickling solution.); 2 tbsp kosher salt (Used for quick pickling.); 0.5 tsp black peppercorns (For flavoring the quick-pickled mixture.); 0.5 medium red onion, halved and thinly sliced (For the herb salad's quick-pickled component.); 1 cup parsley leaves, packed (Main components of the herb salad.); 1 cup cilantro leaves, packed (Main components of the herb salad.); 0.5 cup mint, packed (Main components of the herb salad.); 1 tsp lemon zest (Imparts citrus notes in the salad.); 2 tbsp extra-virgin olive oil (Ties the salad together.)

The moment I first tasted the aromatic swirl of spices in a Moroccan kitchen, I knew I had stumbled upon a culinary treasure. That inspiration transformed into my latest creation: Braised Moroccan-Spiced Lamb Shanks. This dish offers a delightful escape into the heart of Morocco, delivering the rich warmth of spices that wrap around tender meat until it gently falls from the bone. Not only is it a comfort food classic, but it also boasts a vibrant herb salad that adds a refreshing contrast, making it perfect for both celebrations and cozy family dinners. Whether you’re looking to impress guests or simply brighten a weeknight meal, this recipe is a comforting hug for the soul. Ready to dive into deliciousness? Let’s get started!

Why are these lamb shanks irresistible?

Tenderness at its Finest: Each bite of these Braised Moroccan-Spiced Lamb Shanks melts in your mouth, showcasing the cooking method’s magic—slow braising for that fall-off-the-bone tenderness.

Richly Aromatic Spices: Infused with complex spices like cumin and cinnamon, this dish offers a warm, inviting flavor that transports your taste buds straight to Morocco.

Crowd-Pleasing Appeal: Whether it’s a dinner party or a cozy family gathering, this recipe delights guests and family alike, making it the perfect centerpiece for any meal.

Simple yet Impressive: You don’t need to be a Michelin-star chef to whip up this showstopper; with straightforward steps, you’ll feel like a pro in your own kitchen!

Vibrant Herb Salad: The accompanying herb salad adds a zesty freshness that beautifully contrasts the rich lamb, making every forkful a medley of texture and flavor.

Make-Ahead Convenience: For busy weeknights or meal prep lovers, these lamb shanks store beautifully, intensifying in flavor after a day in the fridge, ensuring delicious meals are only a reheat away! Enjoy this culinary gem with a side of couscous or crusty bread for the ultimate experience—because who can resist soaking up that luscious sauce?

Braised Moroccan-Spiced Lamb Shanks Ingredients

For the Lamb
• Extra-virgin olive oil – Adds richness and helps in browning the meat; substitute with any light cooking oil.
• Kosher salt & Freshly ground black pepper – Essential for seasoning; use sea salt or table salt if needed.
• Bone-in lamb shanks (approx. 4 pounds) – The star ingredient providing deep flavor and tenderness when braised; lamb shoulder can be used as an alternative.
• Medium yellow onions (2, thinly sliced) – Adds sweetness and depth; shallots can be a suitable substitute.
• Garlic cloves (4, chopped) – Enhances flavor and aroma; use garlic powder (1 tsp) if fresh is unavailable.
• Cumin (2 tsp), ground coriander (2 tsp), ground ginger (1½ tsp), ground cinnamon (1½ tsp), ground allspice (1 tsp), ground cardamom (½ tsp), cayenne (¼ tsp) – A combination of spices for warmth and complexity in flavor; adjust spice levels to preference.
• Chicken stock (1 cup) – Provides moisture and flavor during braising; vegetable broth can be used for a non-meat option.
• Crushed tomatoes (1, 28-ounce can) – Adds acidity and helps create a rich sauce base; fresh diced tomatoes or tomato puree can be alternatives.

For the Quick-Pickled Onions
• Red wine vinegar (½ cup) – For quick-pickling onions; introduces acidity; apple cider vinegar works as a substitute.
• Granulated sugar (2 tbsp) – Balances acidity in the pickling solution; honey or agave syrup are good alternatives.
• Kosher salt (2 tbsp) & black peppercorns (½ tsp) – Used for quick pickling; can use sea salt and freshly cracked pepper.
• Medium red onion (½, halved and thinly sliced) – For the herb salad’s quick-pickled component; any sweet onion variety is a good substitute.

For the Herb Salad
• Parsley leaves (1 cup, packed); cilantro leaves (1 cup, packed); mint (½ cup, packed) – Main components of the herb salad, adding freshness; substitute with any fresh herbs like basil or dill based on preference.
• Lemon zest (1 tsp) – Imparts citrus notes in the salad; lime zest can also be used.
• Extra-virgin olive oil (2 tbsp, for herb salad) – Ties the salad together; can be swapped for lemon juice for a lighter version.

These Braised Moroccan-Spiced Lamb Shanks promise not only a feast for the palate but also a warming embrace for your soul, inviting you to gather around the table and share the joy of home-cooked goodness.

Step‑by‑Step Instructions for Braised Moroccan-Spiced Lamb Shanks

Step 1: Preheat and Prepare
Preheat your oven to 325°F (170°C) to create an ideal environment for slow cooking. In a sturdy Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until shimmering. This will be the perfect base for your Braised Moroccan-Spiced Lamb Shanks. Pat the lamb shanks dry with a paper towel, ensuring they are ready for a delicious sear.

Step 2: Brown the Lamb
Season the lamb shanks generously with kosher salt and freshly ground black pepper. Sear them in the hot oil for about 8 minutes, turning them occasionally until they achieve a rich, golden-brown crust on all sides. This browning enhances the flavor tremendously. Once browned, carefully remove the shanks from the pot and set them aside on a plate.

Step 3: Sauté the Aromatics
Reduce the heat to medium and add the sliced yellow onions to the pot, sautéing for approximately 6 minutes until they soften and become fragrant. Don’t rush this step; the goal is to bring out their natural sweetness. Add the chopped garlic, cooking for an additional minute until it becomes aromatic, then stir occasionally to prevent burning.

Step 4: Add the Spices
In a small bowl, combine the cumin, ground coriander, ground ginger, ground cinnamon, ground allspice, ground cardamom, and cayenne pepper. Sprinkle this delightful mix into the pot with the onions and garlic, stirring constantly for about 1 minute until the spices are fragrant and well combined. This step infuses your Braised Moroccan-Spiced Lamb Shanks with an enticing aroma.

Step 5: Deglaze the Pot
Pour in 1 cup of chicken stock, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. Add the entire can of crushed tomatoes, stirring to combine. Then, return the browned lamb shanks to the pot, nestling them in the sauce. Bring the mixture to a gentle boil over medium-high heat, ensuring everything is well-integrated.

Step 6: Braise in the Oven
Cover the pot tightly with a lid and transfer it to the preheated oven. Allow the Braised Moroccan-Spiced Lamb Shanks to braise for about 3 hours, gently rotating the shanks every hour. This method ensures each piece becomes tender and absorbs the rich flavors as it cooks. The meat should be falling-off-the-bone tender by the end.

Step 7: Final Touches for Browning
After 3 hours, increase the oven temperature to 350°F (180°C). Remove the lid and let the lamb braise uncovered for the last 30 minutes. This step allows for browning and sauce reduction, enhancing the final flavor and presentation of the dish. Keep an eye on it to achieve your desired consistency.

Step 8: Quick-Pickle the Onions
In a small saucepan, heat together ½ cup of red wine vinegar, ½ cup of water, 2 tablespoons of sugar, 2 tablespoons of kosher salt, and ½ teaspoon of black peppercorns until boiling. Once prepared, pour the hot liquid over the thinly sliced red onion in a bowl, letting it sit for 10 minutes to create a zesty, quick-pickled topping for your herb salad.

Step 9: Prepare the Herb Salad
In a large bowl, combine the quick-pickled red onions with 1 cup of packed parsley leaves, 1 cup of packed cilantro leaves, and ½ cup of packed mint. Add the lemon zest and 2 tablespoons of extra-virgin olive oil, tossing everything together gently. Season with a pinch of salt to taste, ensuring a fresh contrast to the richness of the Braised Moroccan-Spiced Lamb Shanks.

Step 10: Serve with Love
To serve, place a generous portion of the succulent lamb shanks on each plate and spoon the luscious sauce over them. Top with the vibrant herb salad, adding a refreshing element. This beautifully crafted meal is now ready to be shared, evoking warmth and comfort, perfect for your next cozy gathering.

How to Store and Freeze Braised Moroccan-Spiced Lamb Shanks

Fridge: Store leftover Braised Moroccan-Spiced Lamb Shanks in an airtight container for up to 3 days. This allows the rich flavors to deepen over time.

Freezer: For longer storage, freeze the shanks in an airtight container for up to 3 months. Ensure they’re cooled completely before freezing to maintain quality.

Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat gently on low heat in a saucepan with a splash of broth to prevent drying out.

Make-Ahead Tip: Preparing these lamb shanks ahead of time not only saves you effort but also enhances the flavors, making them perfect for meal prep lovers.

Make Ahead Options

These Braised Moroccan-Spiced Lamb Shanks are perfect for busy home cooks looking to save time during the week! You can brown and prepare the shanks up to 24 hours in advance, allowing the flavors to deepen overnight. Prepare the braising sauce and refrigerate it separately. The quick-pickled onions can also be made ahead and stored in the refrigerator for up to 3 days. When you’re ready to enjoy this delicious meal, simply reheat the lamb and sauce on low heat, ensuring the shanks stay moist. Finish by cooking in the oven uncovered for that final touch of browning. You’ll have an impressive dish with minimal effort!

What to Serve with Braised Moroccan-Spiced Lamb Shanks

A symphony of flavors awaits as you complement the rich, tender lamb with perfect side dishes.

Creamy Couscous: Light and fluffy, couscous soaks up the flavorful sauce beautifully, making each bite a delightful experience.
Garlic Mashed Potatoes: The creamy texture of garlic-infused potatoes pairs perfectly with the succulent lamb, adding comfort and heartiness to the meal.
Roasted Vegetables: Seasonal roasted veggies bring a sweet and earthy contrast, balancing the richness of the lamb and adding vibrant color to the plate.
French Baguette: A crusty baguette is perfect for mopping up the incredible sauce, turning every bite into a savory delight; no sauce should go untouched!
Minted Yogurt Sauce: A refreshing yogurt sauce with a touch of mint cuts through the richness of the lamb, offering a cool, tangy offset that enhances the dish’s depth.
Zesty Herb Salad: The fresh herb salad is a fantastic companion, adding crunch and brightness that beautifully contrasts the hearty, spiced lamb.
Robust Red Wine: A glass of full-bodied red wine serves up an elegant complement to the complex flavors, enhancing the dining experience with each sip.
Honeyed Carrots: Sweet glazed carrots bring a hint of sweetness that harmonizes wonderfully with the Moroccan spices, adding a colorful touch to your plate.
Citrus Arugula Salad: A peppery arugula salad with oranges or grapefruits introduces a bright zing, refreshing the palate after each bite of the rich lamb.

Braised Moroccan-Spiced Lamb Shanks Variations

Customize your dish with these exciting twists that enhance flavor and cater to your preferences!

Beef Shanks: Swap lamb shanks for beef shanks for a heartier flavor profile. The beef will absorb the Moroccan spices beautifully.
Dairy-Free: To keep it dairy-free, use vegetable broth instead of chicken stock for a lighter option without sacrificing taste.
Herb Alternatives: Experiment with seasonal herbs like basil or dill instead of parsley and mint for a personal touch in your herb salad.
Spicy Kick: Add a splash of harissa sauce to your dish for extra heat and depth that pairs well with Moroccan spices.
Mushroom Medley: For a vegetarian twist, replace lamb shanks with an assortment of hearty mushrooms like portobello and shiitake, braising until tender.
Citrus Zing: Incorporate orange or grapefruit zest into the herb salad for an unexpected burst of brightness that complements the rich lamb.
Slow Cooker Option: If time is tight, adapt the recipe for a slow cooker—braising on low for 6-8 hours will yield tender, flavorful meat.
Nutty Crunch: Top the finished dish with toasted almonds or walnuts for a delightful crunch that adds texture to the lamb shanks and salad.

Feel free to explore these variations, and remember that each change can lead to a new exciting culinary adventure! If you enjoy the flavors of Moroccan cuisine, you might fall in love with Moroccan Chicken Tagine or Couscous with Roasted Vegetables for dinner, too. Happy cooking!

Expert Tips for Braised Moroccan-Spiced Lamb Shanks

Browning Matters: Ensure the lamb shanks are well-browned on all sides to lock in flavor and moisture for your Braised Moroccan-Spiced Lamb Shanks.

Rotate Regularly: Gently rotate the shanks every hour while braising to promote even cooking and prevent any portion from becoming dry or tough.

Moisture is Key: Use a tight-fitting lid during cooking to keep the moisture in; this is vital for achieving that fall-off-the-bone tenderness everyone loves.

Rest for Perfection: Allow the cooked lamb shanks to rest for about 10 minutes before serving; this step enhances texture and moisture retention.

Season Thoughtfully: Taste your sauce before serving and adjust seasoning if needed; every palate is different, ensuring perfect harmony with your dish.

Braised Moroccan-Spiced Lamb Shanks Recipe FAQs

What should I look for when selecting lamb shanks?
When selecting lamb shanks, look for cuts that are well-marbled with a good amount of fat, which will help keep the meat moist and flavorful during cooking. The meat should be bright red and firm to the touch, avoiding any packages with dark spots or an off smell.

How should I store leftover lamb shanks?
Store any leftover Braised Moroccan-Spiced Lamb Shanks in an airtight container in the refrigerator for up to 3 days. This allows the rich flavors to meld together, creating a delicious meal for your next family dinner. To serve, simply reheat on low heat, adding a splash of broth to keep it moist.

Can I freeze the lamb shanks?
Absolutely! For longer storage, you can freeze the Braised Moroccan-Spiced Lamb Shanks. Ensure they have cooled completely, then place them in an airtight container or heavy-duty freezer bag, where they will keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, and then reheat gently to maintain tenderness.

What if my lamb shanks aren’t tender after braising?
If your lamb shanks aren’t tender after the initial braising time, don’t worry! Simply return them to the oven and continue cooking, covered, for an additional 30–60 minutes. Braising works slowly, and sometimes larger shanks may need a bit more time to reach that delicious, fall-off-the-bone quality. Just make sure to rotate them periodically for even cooking.

Are there any dietary considerations I should know about?
If you’re cooking for someone with dietary restrictions, be mindful that lamb is red meat and may not suit everyone. Additionally, the recipe contains garlic and onions, which can be a concern for those with sensitivities. If you’re cooking for kids or pets, ensure that spices like cayenne pepper are omitted, as they can be too intense for them. Feel free to adjust spices based on personal preference!