Moroccan style lamb shank

Moroccan style lamb shank
  • 25

    min prep time
  • 3h

    min cook time
  • 4-6



  • 60 ml (4 tbsp) Stefano extra-virgin olive oil
  • 4 lamb shanks ( 1 lbs to 1 1/4 lbs each ) preferably Québec
  • salt ans pepper
  • 1 large onion finely chopped
  • 2 medium carrots finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 cup dry red wine
  • 1 648ml jar of Stefano Tomato basil sauce
  • 2 cups chicken stock ( low sodium , homemade or water )
  • Serve with couscous
  • 1/4 cup toasted flaked almonds
  • 1 cup whole fresh mint leaves
  • 1/2 cup whole cilantro leaves


  1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
  2. Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
  3. Add the Stefano Brand jar tomato sauce  and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on.
  4. Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
  5. Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
  6. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
To serve

Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.


This recipe can also be made utilizing a slow cooker . If so , the searing of shanks would then be in a sauté pan then appropriately transferred to a slow cooker remembering to follow manufacturers instructions. To the sauté pan once lamb shank are transferred, remove excess oil and add vegetables cook as cited above and deglaze with wine . Reduce as cited above then transfer to slow cooker until meat falls off bone This procedure takes about 6 hours depending on model and make of slow cooker .

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