Moroccan Lamb Shank Stew

Ingredients: Lamb Stew

  • 4 Medium Lamb shanks
  • 4 carrots
  • 1 red onion
  • Ginger
  • Cinnamon
  • Garlic
  • 1 Can crushed  tomatoes (796ml)
  • 1 can chickpeas (398ml)
  • 1 carton veg stock (946ml)
  • Dry lentils (3/4 cup)
  • 1 tablespoon honey
  • 3 cinnamon sticks
  • 1 tablespoon smoked paprika
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sambal oelek
  • 1 teaspoon turmeric
  • 1 teaspoon cumin


Preheat oven at 275C. Trim fat and silver skin from lamb shanks and season with salt and pepper liberally. Sear in a dutch oven over medium heat  with the fat and trimmings. Add 3 nubs of ginger about 2 inches each and 5 garlic cloves with skin on.  Pour in 946ml veg stock and 2 cinnamon sticks into the pot with the lamb and put in oven with the pot top on. Cook for 3.5 hours, checking tenderness after 2 hours.

Remove shanks and strain liquid, removing the garlic and ginger. Set liquid aside. Once cooled skim off acess fat from the top layer.

Chop carrots and ½ red onion and saute in dutch oven with the excess lamb fat and season with salt and pepper.  Halve another piece of ginger about 3 inches, 2 diced garlic cloves and 1 cinnamon stick into the pot and cook until soft. Add in 1 can of crushed tomatoes,  1 can chickpeas and the braising liquid from cooking the lamb. Add in ¾ cup of Bob’s Red Mill lentils and cook on a low – medium heat.  Add in the rest of ingredients (paprika, cumin, turmeric, honey, balsamic, sambal) and let simmer on low heat, stirring occasionally . Add lamb in whole with one for each person, or tear meat off bones and put into stew to serve more people.

Ingredients: Flatbread

  • 2 cups All purpose flour
  • Pinch salt
  • ¼ cup warm water
  • 5 tablespoons melted unsalted butter

Procedure: Flatbread

Mix flour, water and salt until soft dough forms, wrap in plastic and let rest for 30 minutes. Cut dough into 6 pieces and form into balls, rest for 10 minutes.  Take each ball and roll thin with rolling pin. Once rolled thin, spread a layer of melted butter over the entire dough. Starting from one end roll it onto itself until you reach the other end, starting to form it like cinnamon rolls. Once you have a stick like shape of the dough, flatten each end and twist the dough several times. Once you have a twisted long piece of dough, roll it into a spiral and tap lightly to flatten. Let this rest for 15 minutes. Flatten the spiral dough with rolling pin to about 2cm thick, using flour as needed. Fry each flatbread in coconut oil, once flipping add a nub of butter and removing from heat. Serve hot.

Ingredients: Yogurt Sauce

  • 3 fresh apricots
  • 1 container plain yogurt
  • 1 tablespoon honey

Procedure: Yogurt Sauce

Halve apricots, removing seeds and put into a pan with 2 tablespoons of water and honey. Cook fruit until soft over medium heat. Mash or blend fruit and set aside to cool. Once cooled add to 1 cup of yogurt and mix well. Top the lamb stew with this sauce when ready to serve.

Ingredients: Mint and Cilantro Oil

  • 1 bunch fresh cilantro
  • 1 bunch fresh mint

Procedure: Mint and Cilantro Oil

Finely chop small handful of each herb and cover with olive oil. Top the lamb when ready to serve.

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