Moroccan Lamb Shanks

Submitted by Kym

Moroccan Lamb Shanks

5 from 1 vote
Serving: 4
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • 4 lamb shanks
  • 1 onion
  • 3 cloves of garlic, crushed
  • 2 cups beef stock
  • 2 Tblsp Moroccan seasoning
  • 2 Tblsp honey
  • 1 cinnamon stick
  • 2/3 cup dried apricots, roughly chopped


  • Place onion on bottom of slow cooker with cinnamon stick.
  • Lay shanks on top of onions.
  • Mix together stock, seasoning, honey and garlic.
  • Pour over shanks.
  • Cook on low for 7 hours.
  • After 7 hours, add apricots to slow cooker. Replace lid & cook on low for further 1 hour.
  • When complete, if you want a slightly thicker sauce, add a slurry of corn flour to the sauce.
  • Serve with cous cous & tabouli.
  • ** this also works well with lamb necks and other cuts of lamb**

4 thoughts on “Moroccan Lamb Shanks”

  1. I put this on at 10pm new Zealand time. When I woke up in the morning at 6am, I was instantly hungry from the smell through out the house, meat eas falling off the bones.

    Served it with a cauliflower rice with black beans, corn and spinach mixed through it.

  2. 5 stars
    I didn’t have any dried apricots so when thickening sauce I added 2 tablespoons of apricot jam. We all enjoyed it and would make again.

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