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Moroccan lamb shanks

Submitted by Pan-tastic 20 October 2009

Moroccan Lamb Shanks Serves 2 Cooking time 3.5-4 hours A great winter warmer that gives a one pot meal that requires no accompaniment. Easily doubled to serve four.



2 lamb shanks, I tbspn olive oil, 1 large carrot, 1 stick celery, 1 onion, 2 cloves garlic, Hpd tspn cumin, 0.5 tspn chilli flakes, 0.5 tspn sweet paprika, 0.25 tspn cinnamon, Tin tomatoes, Glass of white wine Tbspn tomato puree


Take a heavy based casserole (like a Le Creuset that can be used on hob or in oven) and put on the hob on medium heat. Add the cumin seeds and dry roast for a couple of minutes before transferring to morter and pestle to be ground. While grinding, add the oil to the pan and brown the shanks on each side. while shanks browning chop vegetables. Transfer to a plate then add the vegetables and cook until slightly softened. Add the garlic and fry for another minute. Add the spices and stir into the veg, before returning the shanks to the pan, plus the tinned tomatoes, white wine (or stock) and tomato puree. Bring to a simmer before putting on the lid and adding to a preheated oven at 200C for 20 minutes before turning down to 150C. Leave for 2 hours before removing from the oven and adding the drained rinsed beans and the olives, return to the oven without the lid and cook for a further 20-30 minutes. Remove, stir through a handful of chopped fresh coriander and serve. No further accompaniment needed. This is quite spicy so for a less spicy finished product, reduce the amount of cumin and chilli used to taste.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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