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  • 4 lamb shanks (large)
  • 2 tbsp olive oil
  • 1 tsp ground ginger
  • ground cumin
  • allspice
  • ground nutmeg
  • 1 red onion (large, finely diced)
  • 400 g chopped tomatoes (can)
  • 250 ml chicken stock
  • salt (to taste)
  • 2 tbsp Flat leaf parsley (chopped)


  1. Preheat the oven to 150°C/300°F/gas mark 3. Trim any excess fat off the lamb shanks. Heat the olive oil in a large ovenproof casserole pan and brown the lamb shanks. Once browned, take them out and add the spices and onion to the same oil and fry for 3-4 minutes. Put the lamb shanks back in the pan and add the tinned tomatoes, stock and enough water to cover. Season to taste. Bring to the boil, cover and put in the oven for 2 ½ hours. Take the lamb shanks out of the pan and cover with foil to keep hot. Put the casserole pan on the hob and lightly boil the liquid until it reduces slightly. Add the lamb shanks back to the pan to reheat. Once heated back through, add the flat leaf parsley and serve.Recipe, Lisa Faulkner for Hotpoint.
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