Braised lamb shanks with moroccan spices


  • 4 lamb shanks
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 2 chopped onions
  • 1 tsp crushed garlic
  • 1/2 tsp ground ginger
  • Pinch of saffron
  • 1/4 tsp paprika
  • 1-2 cups of stock (mushroom or vegetable)


  • Sprinkle the lamb with salt and pepper to taste.
  • Warm the olive oil in a sautЋ pan over high heat.
  • Add the shanks and brown them on each side, about 8 to 10 minutes.
  • Add the onions, garlic, ginger, saffron, cumin, paprika and 1 cup of stock.
  • Reduce the heat to low. Cover and simmer about 1 3/4 hours, until the lamb is tender when pierced with a fork.
  • Check the liquid level every 10 to 15 minutes while the shanks are simmering and add extra stock as necessary to keep the lamb half-covered at all times.
  • Transfer the shanks to serving plates and pour some pan juices over each of them.
  • Serve immediately.
  • Serves 4

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