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Marrakesh Lamb Shanks

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8 lamb shanks
1 tbsp olive oil
3 tsp chopped chilli
2 tsp crushed garlic
1 tbsp ground coriander
1 tsp ground turmeric
1/4 tsp ground cinnamon
1 cup vegetable stock
425 g can apricot halves


1 Heat 1 tsp olive oil in a deep-sided pan on high and brown the lamb in batches, removing each batch before adding the next. Remove and put aside.
2 Add the spices to the pan, stirring until well blended with the pan juices. Stir in the stock and juice only from the apricots. Set aside the apricots.
3 Return the lamb shanks to the pan. Reduce the heat to low, cover and simmer until tender when prodded with a fork, approximately 1.5-2 hrs. Stir occasionally.
4 If the consistency needs thickening, simmer with the lid off until reduced (about 15-20 mins). Add the apricots just before serving to heat through.
5 Serve the lamb shanks on a bed of couscous.