Braised Moroccan Lamb Shanks

These Braised Moroccan Lamb Shanks are the perfect fork-tender lamb recipe.

Bone-in lamb shanks are seared, then braised in a rich, flavorful sauce that’s packed with the best herbs and spices.


- Lamb shanks - Olive oil - Onion - Carrots - Pepper - Salt - Garlic - Cumin - Coriander - Nutmeg - Tomato pasta


Preheat oven to 325 F. Pat the lamb dry and season liberally with salt.

In a Dutch oven or braiser, heat the oil over medium-high heat and brown the lamb on all sides, 7 to 10 minutes. Remove the lamb and cover.

Reduce heat to medium. Add the onion and carrot to the Dutch oven and a saute 3 minutes. Add the garlic, cumin, coriander and nutmeg.

Mix in the tomato paste, stirring to coat and toast for 30 seconds longer.

Add the wine a little at a time and deglaze the pan by scraping up the browned bits.

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