Kirsty’s Moroccan Lamb Shanks

Ingredients (serves 4)

1 ½ tbspns Olive Oil

4 French-Trimmed Lamb Shanks

2 Red Onions, thinly sliced

2 Garlic Cloves, crushed

1 tbspn Middle Eastern Spice Mix

425g Can Crushed Tomatoes

1 Cup Beef Stock

400g Can Chickpeas, drained & rinsed

80g Baby Spinach Leaves



  1. Preheat oven to 170°C.
  2. In a frying pan add 1 tablespoon of oil and cook lamb shanks for 5 minutes on each side or until shanks are cooked on the outside.  Transfer to an oven proof dish.
  3. In the same frying pan add onion, garlic, spice mix and ½ tablespoon of oil, cook and stir for 2 to 3 minutes or until soft.
  4. Add tomatoes and beef stock and bring to the boil.  Pour over lamb shanks then cover the dish tightly.
  5. Place in the oven and cook for 1 ½ hours then add chickpeas and cook for another ½ hour.
  6. Remove from the oven and stir in baby spinach leaves.
  7. Season with salt and pepper and serve with couscous.

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