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Moroccan lamb shanks with apricot & pistachios

Moroccan lamb shanks with apricot & pistachios



Prep Time


Cook Time



4 X 320g Lamb shanks, Frenched

35g (¼ cup) Plain flour

60ml (¼ cup) Olive oil

2 Small red onions, thinly sliced

3 cloves Garlic, thinly sliced

2 tsp Ground ginger

1 Cinnamon quill

750ml (2 cups) Good quality beef stock

85g (¼ cup) Tamarind puree

100g (2/3 cups) Dried apricots

70g (1/2 cup) Pistachios, roasted

¼ cup Roughly chopped coriander

Pearl couscous and chickpea salad, to serve


  • Place lamb shanks and flour in a large bowl and toss to coat, then season with salt and pepper.
  • Heat oil in a large ovenproof casserole dish or tagine over medium-high heat. Dust excess flour from lamb shanks and fry for 5 minutes, turning, or until lightly browned all over. Remove shanks from the dish and set aside. Pour off most of the fat and oil from the dish, leaving about 2 tablespoons.
  • Preheat oven to 160C. Return dish to the heat and onions and garlic. Cook, stirring occasionally, for 5 minutes until onions are soft. Add ginger and cinnamon, and cook for a further 3 minutes or until fragrant.
  • Add stock, tamarind and apricots, and stir to combine. Place shanks back into the dish, push down slightly and turn to coat in liquid. Bring to a gentle simmer, then cover. Bake for 2½ hours or until lamb falls away from the bone.
  • To serve, divide shanks among four plates, spoon over sauce and sprinkle with pistachios and coriander. Serve with pearl couscous and chickpea salad.


  • Alternatively, cook lamb shanks in a slow-cooker according to manufacturers instructions.
  • If you like, serve Moroccan lamb shanks with your favourite selection of steamed vegetables.
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