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Moroccan Braised Lamb Shanks Recipe

Regenerative Moroccan Lamb Shanks by DCF Chef Egan

Berbere Pie- Shank-ified

Our DCF Chef Egan has whipped up a delicious and hearty lamb shanks recipe, based on our famous Berbere Pie. Using our regeneratively farmed lamb from Green Range Lamb and a concoction of spices and fresh veg from our Seasonal Fruit and Veg Boxes. Enjoy on it's own or with a crusty piece of Mary Street Polenta loaf.

Know Your Lamb

The shank is a cut from the shin of the lamb. You can purchase both fore shanks and hind shanks from Dirty Clean Food. Fore shanks may include part of the shoulder and Hind shanks are generally more prized as they are meatier, but both are equally delicious (trust us!).

Connective tissue makes the cut extremely flavourful, but it can make the meat tough if it's not prepared properly. For a tender texture that practically melts in your mouth, lamb shanks need to be cooked low and slow.

Lamb Shanks from where?

Made fresh using ingredients available at Dirty Clean Food.

Ingredients Serves 6

  • 6 lamb shanks
  • 2 brown onion-diced
  • 2 carrot-diced
  • 1/2 celery-diced
  • 5 garlic cloves-crushed
  • 3 cans chopped tomatoes
  • 50g Moroccan spice powder
  • 500ml chicken stock
  • 2 cans chickpeas
  • 60ml Red Wine
  • Olive Oil
  • Salt
  • Pepper

Shop the Recipe


    • Liberally season the lamb shanks with salt and pepper
    • Brown the lamb shanks on all sides in a heavy pan or pot on medium-high heat, once browned remove shanks from heat and set aside
    • Pour excess oil off, add oil to pan or pot and return to low-medium heat
    • Add onion, carrot, celery and garlic and cook for 5 minutes or until softened. Add spice mix and continue to cook for a further 3 minutes, add wine and scrape any stuck on bits
    • Return lamb to pot or place lamb and veg mix into a deep oven baking tray. Add the tomatoes, chicken stock and chickpeas to the shanks. Cover the shanks with the pot lid or foil and place into an oven pre-heated to 180 degrees
    • Check the shanks for tenderness after 2 hours, the meat should easily fall off the bone. You may need to add some extra chicken stock if the sauce has evaporated before the shanks are fully cooked. Enjoy!
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