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Nick's Moroccan Lamb Shank
A comforting gently spiced recipe for slow cooked lamb shanks
For the lamb
- 2 medium lamb shanks Buy Now
- 3 tbsp ras-al-hanout (see recipe)
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 4 cloves of garlic, finely chopped
- 1bsp paprika
- 1tsp saffron
- 400ml chicken stock Buy Now
- 400g chopped tomatoes
- 150g apricots, chopped
- 30g sultanas
- 1 tbsp honey
- a preserved lemon, skin only, chopped
- a handful of coriander leaves, chopped
For the ras al hanout
- 3 tbsp cumin seeds
- 2 tbsp coriander seed
- 2 cinnamon sticks
- 2 tsp ground ginger
- 3 tsp black peppercorns
- 2 tsp ground turmeric
- 1 tbsp cardamom pods
- a good pinch of saffron
For the ras al hanout spice mix, bash the cardamom pods lightly to split open and release the seed. Roast the seeds with the coriander and cumin in a small pan until they are aromatic and have turned slightly darker. When ready tip the spices onto a plate to cool. Place the spices with all of the other ingredients into a spice grinder or a mortar and pestle and grind to a powder. Or you can buy readily mixed ras al hanout if in a hurry.
Coat the lamb shanks in the ras-al-hanout. Ideally, leave for a couple of hours.
Set the oven at 160C/gas mark 3. Warm the olive oil in large sauté pan or casserole dish and add the seasoned meat to brown all over, turning often. Add the onion and garlic and allow to soften and colour lightly.
Add the paprika, saffron, stock and tomatoes. Bring to the boil, season with salt and pepper, then cover with a lid and place in the oven. Cook for 1 and a half hours. After this, remove the lid and add the honey, apricots, sultanas and preserved lemon. Return to the oven and cook for 45 more minutes.
Give each person a shank, with plenty of sauce and the coriander sprinkled over. The meat should fall off the bone. Great served with couscous.
About this lamb shank recipe
This stunning North African inspired lamb shank recipe uses the slow cooking method to fully tenderise the wonderful meat and let the dishes star flavours fully developed. With fragrant spices like saffron, cumin, turmeric, paprika and coriander in attendance, this dish is sure to delight the taste buds.
Interestingly, Nick’s Moroccan lamb shank recipe makes great use of a spice mix called Ras El Hanout, which can best be described as a north African cousin of Garam Masala. The name means Head of the Shop in Arabic, and this refers to a mixture of the best spices that the spice shop has to offer.
As each spice shop will have a different selection of spices, each seller’s interpretation of Ras El Hanout will be different. Our lamb shank recipe uses a spice mix which features cumin seeds, coriander seed, cinnamon sticks, ground ginger, black peppercorns, turmeric, cardamom pods and a pinch of saffron.
Fancy giving this Moroccan classic dish a go at home. You can start by ordering fresh Scotch lamb shanks online at Campbells Meat. And while you wait for your fresh delivery, you can pop to the supermarket and buy all those fantastic spices!