Moroccan Spiced Braised Lamb Shank

I love braised meat for the cold (well, California cold) winter nights. Plus they make the house smell great!
By / Photography By Jennifer Olson | November 01, 2014


Preheat oven to 325°. In an enameled cast-iron casserole, heat vegetable oil. Season lamb liberally with salt and pepper, cook over medium-high heat until browned, about 4 minutes on each side. Transfer lamb to bowl and set aside.

Add chopped onions to the casserole and cook over moderate heat until softened, stirring occasionally, about 6 minutes.

Add the garlic and ginger, and cook for another 2 minutes.

Add the crushed tomatoes and red wine, bring to a boil and cook for 5 minutes.

Add the chicken stock and all of the spices (cloves, coriander, cardamom, cumin, cinnamon stick), bring to a boil again.

Add the lamb and cover with lid.

Braise in the oven for 2½ hours, turning once halfway through.

Remove from oven, transfer shanks to a bowl. Strain braising liquid into a large skillet and boil until the liquid is reduced by half, about 20 minutes.

Add the lamb to the skillet and cook on medium-low heat, turning a couple of times, until the meat is heated through, 5 minutes.


  • 4 lamb shanks
  • 1 medium onion, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • ½ cup ginger, coarsely chopped
  • 1 (14-ounce) can crushed tomatoes
  • 3 cups dry red wine
  • 1 quart chicken stock
  • 3 tablespoons vegetable oil
  • 4 whole cloves
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cardamom
  • 1 teaspoon cumin
  • 1 cinnamon stick
  • ¼ cup mint for garnish
  • Salt and pepper
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