moroccan lamb shanks

cozy fall vibes

This is an OG recipe from the blog and also featured on my Tastemade show, Spice Spice Baby!

My dad’s favorite place to visit is Morocco and there is this Moroccan restaurant in DC that my dad has been going to since he went to Howard…WILD, I know! He gets the same thing so this is a spin of that!

Lamb shanks are literally my favorite thing ever! This recipe has quite some unique ingredients in this dish but worth the find!

Try it below and let me know what you think!

Ingredients ( Serves 2-4)

• 2 lamb shanks

• 1 preserved lemon, chopped

• 2 heaping tablespoons of harissa

  • hot saucie tip: I loveeee Cava’s harissa! You can find it at Whole foods in major cities but if not another brand is readily available

• 1 cup castelvertrano olives, pitted or not pitted - your choice (green olives you can find at whole foods)

• 1 cup pitted dates

• 2 cinnamon sticks

• 1/2 teaspoon saffron threads and added to a bowl with 1 tablespoon of hot water (from the tap is fine)

  • note: sometimes they have these at Trader Joes & Whole foods or available online.

• 1 medium onion, thickly sliced

• 2 garlic cloves, smashed

• 1/2 cup dry white wine (a good sauv is good!)

• 1/2 cup chicken stock

• 1 teaspoon turmeric

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon any moroccan spice blend

  • Note: if you can’t find any moroccan spice blend, season the chicken with some cumin, coriander and cinnamon with the addition of the turmeric, garlic powder & smoked paprika. Lots of grocery stores have moroccan spice blends1

• A dash of rose water & a dash of orange blossom water (this is optional but I really like the added depth of flavor to this!)

  • note: you can find this in the international aisle, a international grocery store or online!

• kosher salt & fresh cracked black pepper, to taste

• 1 tablespoon extra virgin olive oil

Tools

• dutch oven pot

• prep mixing bowls

• chefs knife

• cutting board

Directions

1. Pre-heat oven to 350 degrees

2. Season lamb shanks with all the spices, salt, pepper, turmeric, moroccan spice blend, & smoked paprika

3. In a dutch oven pot on medium high heat, add in about 2 tablespoons of EVOO.

4. Sear the lamb shanks on both sides for 4 minutes each side until golden brown, flip and cook for 2 minutes. Remove and set aside.

5. Lower heat to medium, add the onions & season with salt until soft, about 3 minutes. Be sure to scrap all the good bits that the chicken left behind, THAT’S FLAVOR!

6. Add the garlic and sauté until fragrant, about 60 seconds.

7. Add in the chopped preserved lemon, harissa & saffron water and stir to combine.

8. Add in the white wine, chicken stock, cinnamon sticks, dates & olives.

9. Add the rosewater & orange blossom water

10. Add the lamb back in.

11. Add the dutch oven to your oven and cook for two hours until the lamb is nice & tender!

12. Taste to adjust seasonings like salt.

13. Serve over rice and spoon over all the gravy!