📝 About This Recipe
Transport your kitchen to the vibrant souks of Marrakesh with this quintessential Moroccan comfort dish. This slow-braised masterpiece features succulent lamb shanks that fall effortlessly off the bone, bathed in a complex, aromatic sauce of warm spices, honey, and jammy dried apricots. It is a harmonious balance of savory and sweet, offering a deep, soul-warming richness that only hours of gentle simmering can achieve.
🥗 Ingredients
The Lamb & Marinade
- 4 large Lamb shanks (trimmed of excess fat)
- 3 tablespoons Olive oil (divided)
- 2 tablespoons Ras el Hanout (a traditional Moroccan spice blend)
- 1.5 teaspoons Salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
Aromatics & Braising Liquid
- 2 large Red onions (finely diced)
- 4 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 Cinnamon stick (whole)
- 1 pinch Saffron threads (steeped in 2 tbsp warm water)
- 1 cup Dried apricots (halved)
- 1 can (15 oz) Chickpeas (drained and rinsed)
- 3 cups Beef or Lamb stock (low sodium)
- 2 tablespoons Honey (wildflower or orange blossom)
The Finish
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Fresh mint (torn)
- 1/4 cup Toasted almond slivers (for crunch)
- 2 tablespoons Pomegranate arils (optional for garnish)
👨🍳 Instructions
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1
Pat the lamb shanks dry with paper towels. In a small bowl, mix the Ras el Hanout, salt, and pepper. Rub this spice mixture all over the lamb, massaging it into the meat.
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2
Heat 2 tablespoons of olive oil in a large heavy-bottomed Dutch oven or a traditional clay tagine over medium-high heat.
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3
Sear the lamb shanks in batches until deeply browned on all sides, about 8-10 minutes total. Remove the shanks and set them aside on a plate.
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4
Reduce the heat to medium. Add the remaining tablespoon of oil if the pot is dry. Sauté the onions for 6-8 minutes until soft and golden brown.
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5
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant. Be careful not to burn the garlic.
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6
Add the cinnamon stick and the saffron (including its soaking water) back into the pot, stirring to combine with the aromatics.
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7
Return the lamb shanks to the pot, nestling them into the onions. Pour in the stock and honey. The liquid should come about halfway up the sides of the lamb.
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8
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Reduce the heat to low and cook for 2 hours.
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9
After 2 hours, gently stir in the dried apricots and chickpeas. Cover and continue to simmer for another 45-60 minutes.
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10
The lamb is done when the meat is incredibly tender and starts to pull away from the bone. Carefully remove the lamb and the cinnamon stick.
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11
If the sauce is too thin, increase the heat to medium-high and boil for 5-7 minutes until it reduces to a syrupy consistency that coats the back of a spoon.
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12
Taste the sauce and adjust the seasoning with more salt or a squeeze of lemon juice if it needs brightness. Return the lamb to the pot to warm through.
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13
Transfer to a large serving platter. Garnish generously with toasted almonds, fresh cilantro, mint, and pomegranate arils.
💡 Chef's Tips
For the best flavor, marinate the lamb in the spice rub overnight in the refrigerator. Don't rush the searing process; that deep brown crust is where the savory 'umami' base of your sauce comes from. If you don't have Ras el Hanout, make a quick substitute using cumin, coriander, cinnamon, ginger, and a pinch of cloves. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the bottom of the stew from scorching during the long braise. If the sauce feels too sweet, add a teaspoon of Harissa paste for a spicy kick to balance the apricots.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous steamed with a knob of butter and lemon zest. Pair with a side of roasted carrots or a simple Moroccan orange and olive salad. A warm basket of crusty bread or grilled pita is essential for mopping up the golden sauce. For a drink pairing, try a chilled Moroccan mint tea or a medium-bodied red wine like a Syrah or Grenache.