Moroccan Lamb Shanks with Couscous

This fragrant, zesty, rich and meaty Moroccan lamb shank dish with a side of herby almond cous cous is the perfect dish for a family Sunday lunch. 

Prep Time: 30 minutes Cooking Time: 3 hours Serves: 4


For the shanks
  • 4 lamb shanks
  • 2 tbsp plain flour
  • 1 tbsp beef marrow
  • 1 cup white wine
  • 1 cup lamb stock
  • 400g crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp honey
  • 1 tbsp soy sauce
  • Juice & zest of an orange
  • 1 onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp Moroccan spice mix
  • ½ cup dried apricots (we love Alison’s Pantry)
  • ½ cup dried figs (we love Alison’s Pantry)
For the couscous

We used a Le Creuset casserole dish to make the shanks


  1. Preheat oven to 180C
  2. Coat shanks in flour and a pinch of salt.
  3. Heat marrow in a ovenproof casserole dish or large fry-pan on medium heat. Brown shanks all over for 5–6 minutes.
  4. While shanks are browning, combine wine, chicken stock, tomatoes, tomato paste,honey, and orange juice and zest.
  5. Set browned shanks aside. Wipe casserole dish or pan clean with paper towels to remove any blackened flour. Add a good drizzle of oil to the dish or pan and cook onion and garlic until soft, 2–3 minutes. Add Moroccan Spice  and cook for 1 minute further. Stir in liquid mixture. Return shanks to casserole dish or fry-pan along with figs and apricots. Cover with a tight-fitting lid and cook for 2½–3 hours until meat is tender.
  6. Make the couscous according to the packet instructions. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. Season to taste.
  7. Spoon some couscous onto each plate and top with a lamb shank, some fruit, and a spoonful of sauce. Devour!
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