Mains, Meat

Moroccan Spiced Lamb Shanks

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 15 mins
  • Total time: 3 hours
  • Skill Easy
  • Serves 2 people

Moroccan Spiced Lamb Shanks


Tip: Allergy Advice

This dish contains the following allergens: Wheat


  • 2 lamb shanks
  • 1 large onion, chopped
  • 2 carrots, cut into big chunks
  • 1 butternut squash, chopped
  • 3 cloves garlic
  • Fresh parsley and coriander
  • 1 tin tomatoes
  • 800ml lamb stock
  • 1 small tin chickpeas
  • Handful dried apricots, chopped
  • Handful raisins or sultanas
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp paprika
  • 1 tsp ground cinnamon
  • 1 tsp chilli powder
  • Pinch saffron
  • 200g couscous
  • 320ml veg stock
  • 1/2 lime
  • 1 courgette, diced
  • 1/2 aubergine, diced
  • To garnish flaked almonds and chopped coriander

Cooking mode

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  • Step 1

    Heat 1 tbps of oil in the sauté pan and sear the shanks on both sides.

  • Step 2

    Remove them from pan and fry the onions on medium low for about 2-3 mins until soft then add the carrots, garlic and butternut squash and cook for another 5 mins.

  • Step 3

    Combine the spices, add to the pan and cook off for a couple of minutes

  • Step 4

    Place the shanks back in the pan, pour the tomatoes and stock over them, season with salt and pepper and allow the sauce to heat-up

  • Step 5

    Put the lid on and add to a preheated oven at 160 degrees (140 for fan-assisted ovens) and cook for 2 hours

  • Step 6

    After the 2 hours have passed add the chopped coriander and parsley, chickpeas, apricots and sultanas and cook for another 45 mins

  • Step 7

    To make the couscous pour 1 tsp of olive oil to a saucepan, sauté the courgette and aubergine for 2-3 mins

  • Step 8

    Stir in the dry couscous and pour 320ml of hot vegetable stock on top of it. Mix with a spoon and place the lid on

  • Step 9

    Rest aside for 5-10 mins to allow the couscous to absorb the water then fluff with a fork just before serving

  • Step 10

    Serve a bowl of couscous with a shank , topped up with the stew. Garnish with freshly chopped coriander and flaked almonds