Lisa Faulkner’s Moroccan lamb shanks recipe

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20 min


2 hr 30 min

This delicious lamb dish is quick and easy to prepare and contains aromatic spices for the perfect comfort food throughout the winter months


  • 4 large lamb shanks
  • 2tbsp olive oil
  • 1tsp ground ginger
  • ½tsp ground cumin
  • ½tsp all spice
  • ½tsp ground nutmeg
  • 1 large red onion – finely diced
  • 400g tinned chopped tomatoes
  • 250ml chicken stock
  • Salt - season to taste
  • 2tbsp of chopped flat leaf parsley


  • Preheat oven to 150ºC, gas mark 3

  • Trim any excess fat off the lamb shanks

  • Heat the olive oil in a large oven proof casserole pan and brown the lamb shanks.

  • Take out and add the spices and onion to the same oil and fry for 3-4 mins.

  • Put the lamb shanks back in the pan and add the tinned tomatoes, stock and enough water to cover.

  • Season to taste

  • Bring to the boil, cover and put in the oven for 2½ hours.

  • Take the lamb shanks out of the pan and cover with foil to keep hot.

  • Put the casserole pan on the hob and lightly boil the liquid until reduces slightly.

  • Add back the lamb shanks to reheat.

  • Add the chopped flat leaf parsley and serve.

Top tip for making Lisa Faulkner’s Moroccan lamb shanks

Serve with herby mashed potatoes for a hearty meal

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(213 ratings)
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