Back to Moroccan Braised Lamb Shanks All Reviews for Moroccan Braised Lamb Shanks - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3134_031808_lamb.jpg

Ingredients Ingredient Checklist 3 tablespoons olive oil 1 onion, sliced crosswise 1 red chile, preferably Holland hot or red Thai chile, chopped 2 cloves garlic, very finely chopped 1 piece ginger (3 inches), peeled and very finely chopped 2 stalks celery, chopped 1 carrot, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon oregano 2 cinnamon sticks 3 star anise 2 pinches saffron Coarse salt and freshly ground black pepper 3 cups Brown Chicken Stock, homemade or store-bought 2 cans (16 ounces each) whole peeled tomatoes 8 dried apricots, sliced 20 green and black olives, such as Moroccan or Alphonso and Cerignola 4 lamb shanks Mint Yogurt

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 3134_031808_lamb.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

3134_031808_lamb.jpg

3134_031808_lamb.jpg

Ingredients

Ingredients

  • 3 tablespoons olive oil 1 onion, sliced crosswise 1 red chile, preferably Holland hot or red Thai chile, chopped 2 cloves garlic, very finely chopped 1 piece ginger (3 inches), peeled and very finely chopped 2 stalks celery, chopped 1 carrot, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon oregano 2 cinnamon sticks 3 star anise 2 pinches saffron Coarse salt and freshly ground black pepper 3 cups Brown Chicken Stock, homemade or store-bought 2 cans (16 ounces each) whole peeled tomatoes 8 dried apricots, sliced 20 green and black olives, such as Moroccan or Alphonso and Cerignola 4 lamb shanks Mint Yogurt

Directions

Preheat oven to 325 degrees.

In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.

Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

Reviews (11)

 Add Rating & Review     108 Ratings   5 star values:        15    4 star values:        18    3 star values:        37    2 star values:        32    1 star values:        6

Load More Reviews

Reviews (11)

Add Rating & Review     108 Ratings   5 star values:        15    4 star values:        18    3 star values:        37    2 star values:        32    1 star values:        6

Add Rating & Review

108 Ratings 5 star values: 15 4 star values: 18 3 star values: 37 2 star values: 32 1 star values: 6

108 Ratings 5 star values: 15 4 star values: 18 3 star values: 37 2 star values: 32 1 star values: 6

108 Ratings 5 star values: 15 4 star values: 18 3 star values: 37 2 star values: 32 1 star values: 6

  • 5 star values: 15 4 star values: 18 3 star values: 37 2 star values: 32 1 star values: 6

    Martha Stewart Member     Rating: 4 stars       03/26/2017   The prep took almost an hour because I seared the lamb shanks first for flavor. I had the shanks cut into 3 pieces each by the butcher. Great idea! They fit nicely in the sauté pan while browning. Great recipe. I didn't have browned chicken broth so I used one cup chicken broth and two cups Clos du Bois Cabernet. Very flavorful recipe. I also covered the shanks half way through with aluminum foil to let it finish cooking. I didn't want the sauce to evaporate. I served it with roasted fingerling potatoes. Fabulous!  

Martha Stewart Member     Rating: Unrated       01/14/2015   The instructions say to cook until falling off the bone. Approximately, how long? 1,2,3 hours??? An approximate time would be helpful for planning purposes.  

Martha Stewart Member     Rating: Unrated       11/20/2011   This recipe was fantastic and well worth the time and effort. Completely worthy to impress for a dinner party. I made the mint yogurt sauce but forgot it in the fridge! You really don't need it. I served the lamb shanks over wheat berries that I boiled in chicken stock for 45 minutes. I think barley would be nice too.  

Martha Stewart Member     Rating: Unrated       11/14/2009   This was completely and absolutely delicious. I added 3 cardamom pods and also added dates in addition to the apricots. I served it with veggies instead of wheatberry salad as we don't eat grains. If I made this again, I would certainly choose to brown the shanks first rather than babysit the oven and turn the shanks every 30 minutes!  

Martha Stewart Member     Rating: Unrated       06/26/2009   I made this for an Arabian Nights themed dinner party. Outstanding! The presentation is great, and the flavours so wonderful.  

Martha Stewart Member     Rating: Unrated       11/09/2008   I made the lamb, fennel, wheat berry  

Martha Stewart Member     Rating: Unrated       09/01/2008   HELLO! I TRIED TO GO TO THE MINT YOGURT AND IT LOCKED UP MY COMPUTER. HAD TO GO TO CTL-ALT-DELETE TO GET IT TO SHUT DOWN WHICH GAVE ME TIME TO HAVE A SHORT BREAK, AND NOW I'M BACK, BUT THIS TIME I WENT TO THE SEARCH AND OBTAINED THE "MINT YOGURT" RECIPE. BUT FELT I NEEDED TO TELL YOU ABOUT THE PROBLEM. THANIKS  

Martha Stewart Member     Rating: Unrated       03/20/2008   have not made this as yet BUT IT JUST LOOKS DELICIOUS......THANKS  

Martha Stewart Member     Rating: Unrated       03/19/2008   This recipe is out of this world, just delicious

    Martha Stewart Member

    Rating: 4 stars 03/26/2017

The prep took almost an hour because I seared the lamb shanks first for flavor. I had the shanks cut into 3 pieces each by the butcher. Great idea! They fit nicely in the sauté pan while browning. Great recipe. I didn’t have browned chicken broth so I used one cup chicken broth and two cups Clos du Bois Cabernet. Very flavorful recipe. I also covered the shanks half way through with aluminum foil to let it finish cooking. I didn’t want the sauce to evaporate. I served it with roasted fingerling potatoes. Fabulous!

Rating: 4 stars

Rating: Unrated 01/14/2015

The instructions say to cook until falling off the bone. Approximately, how long? 1,2,3 hours??? An approximate time would be helpful for planning purposes.

Rating: Unrated

Rating: Unrated 11/20/2011

This recipe was fantastic and well worth the time and effort. Completely worthy to impress for a dinner party. I made the mint yogurt sauce but forgot it in the fridge! You really don’t need it. I served the lamb shanks over wheat berries that I boiled in chicken stock for 45 minutes. I think barley would be nice too.

Rating: Unrated 11/14/2009

This was completely and absolutely delicious. I added 3 cardamom pods and also added dates in addition to the apricots. I served it with veggies instead of wheatberry salad as we don’t eat grains. If I made this again, I would certainly choose to brown the shanks first rather than babysit the oven and turn the shanks every 30 minutes!

Rating: Unrated 06/26/2009

I made this for an Arabian Nights themed dinner party. Outstanding! The presentation is great, and the flavours so wonderful.

Rating: Unrated 11/09/2008

I made the lamb, fennel, wheat berry

Rating: Unrated 09/01/2008

HELLO! I TRIED TO GO TO THE MINT YOGURT AND IT LOCKED UP MY COMPUTER. HAD TO GO TO CTL-ALT-DELETE TO GET IT TO SHUT DOWN WHICH GAVE ME TIME TO HAVE A SHORT BREAK, AND NOW I’M BACK, BUT THIS TIME I WENT TO THE SEARCH AND OBTAINED THE “MINT YOGURT” RECIPE. BUT FELT I NEEDED TO TELL YOU ABOUT THE PROBLEM. THANIKS

Rating: Unrated 03/20/2008

have not made this as yet BUT IT JUST LOOKS DELICIOUS……THANKS

Rating: Unrated 03/19/2008

This recipe is out of this world, just delicious

All Reviews for Moroccan Braised Lamb Shanks

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Moroccan Braised Lamb Shanks

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest