Let me tell you a little story before diving into the recipe. A couple of years ago, I was curled up on the couch with a blanket and a glass of red, flipping through Nigella Lawson’s Feast-that gloriously indulgent cookbook that reads like a late-night love letter to your belly. That’s when I stumbled upon her Moroccan Lamb Shanks recipe. It wasn’t flashy or difficult but it was rich in warmth and that unmistakable Nigella touch-spiced, soulful and ever-so-slightly seductive.
This dish is essentially lamb shanks slowly braised in a luscious broth steeped with Moroccan spices. think cinnamon, cumin, ginger and a touch of sweetness from honey and dried fruits. It’s the kind of recipe that makes your kitchen smell like a spice souk and feels like it’s wrapping you in a woolen blanket from the inside out. It’s comforting, exotic and earthy. perfect for a slow Sunday supper or a cozy dinner party when you want to impress without the stress.
Nigella Moroccan Lamb Shanks Recipe
Ingredients Needed
One of the things I adore about this recipe is that it calls for pantry staples but transforms them into something utterly transporting. Here’s what you’ll need:
- Lamb shanks – 4 good-sized ones. You want them meaty and with the bone in for that rich flavor.
- Onions – 2 large ones, finely sliced. These melt into the sauce and bring sweetness.
- Garlic – About 4 cloves, minced. More if you’re like me and live by the philosophy of “never too much garlic”.
- Fresh ginger – A thumb-sized piece, grated. It adds that peppery warmth.
- Cinnamon stick – Just one. It infuses the broth with a gentle spice.
- Ground cumin and coriander. 1 teaspoon each. These are your Moroccan building blocks.
- Paprika – A teaspoon, for smokiness and color.
- Chili flakes – Optional but I always add a pinch for a little hum.
- Honey – About 2 tablespoons. It balances the savory with a gentle kiss of sweetness.
- Dried fruits – Nigella uses dried apricots or prunes. I’ve used both, even dates once. Pick your favorite.
- Chicken stock – Roughly 500ml. A good quality one makes all the difference.
- Olive oil – For browning the lamb and softening the onions.
- Salt and pepper – Of course.
Optional but delightful:
- Fresh coriander or parsley – For garnish.
- Toasted almonds – Adds a lovely crunch.
- Couscous or rice – Something to soak up that gorgeous sauce.
Equipment Needed
You don’t need any fancy kitchen gadgets which is part of this recipe’s charm. Here’s the lineup:
- A large, heavy-bottomed casserole dish or Dutch oven. Cast iron is best.
- A sharp knife and cutting board
- A grater for the ginger
- Measuring spoons
- A wooden spoon or spatula for stirring
- A ladle for serving
- Optional: a tagine, if you want the full Moroccan fantasy (but a pot works just fine)
Instructions To Make Nigella Lawson’s Moroccan Lamb Shanks
This is the kind of recipe that rewards patience but in return, it does most of the work for you. I usually make it on a lazy Saturday while music plays and I sip something red and velvety.
- Sear the lamb shanks: Heat a glug of olive oil in your casserole dish. Brown the lamb shanks in batches, turning until they’re golden all over. Don’t rush this-good browning equals deep flavor. Set them aside.
- Soften the onions: In the same pan (no need to clean it. those caramelized bits are flavor gold), soften the sliced onions over medium heat. Add a bit more oil if needed. Once soft and translucent, stir in the garlic and ginger.
- Add the spices: Toss in your cinnamon stick, cumin, coriander, paprika and chili flakes. Stir until everything is fragrant. about a minute or two. This part always makes me feel like I’m in a Marrakesh kitchen, even though I’m just in my socks at home.
- Deglaze and sweeten: Pour in a splash of the chicken stock to lift all those lovely caramelized bits from the bottom. Then add the honey and dried fruit. Stir it all together.
- Add the lamb back: Nestle the browned lamb shanks back into the pot. Pour in the rest of the stock. enough to come halfway up the shanks.
- Simmer low and slow: Bring it to a gentle simmer, then cover and cook for about 2.5 to 3 hours on the lowest heat. Alternatively, you can pop it into a preheated oven at 150°C (300°F) for the same amount of time. Either way, you want the lamb to be falling-off-the-bone tender.
- Rest and reduce (optional): Once done, I like to let it sit, lid slightly ajar, for 20-30 minutes. If the sauce is too thin, you can reduce it by simmering uncovered for a bit.
- Serve: Scatter with chopped fresh herbs and some toasted almonds if you’re feeling fancy. Spoon generously over couscous or fluffy rice.
What I Learnt
Cooking this dish taught me that a recipe doesn’t have to be complicated to feel luxurious. It’s all about the layering of flavor-slowly building that aromatic depth, letting each spice sing without drowning the others out. I also realized how essential patience is in the kitchen. You can’t rush a good braise. The lamb needs time to surrender, to become buttery and tender.
I’ve also learned that certain meals aren’t just food-they’re experiences. This dish invites you to slow down. I’ve made it for date nights, cold winter dinners and even once just for myself when I really needed some comfort (and leftovers). Every time, it’s a little ritual of self-love wrapped in spice and warmth.
FAQs
Can I Make Nigella Lawson’s Moroccan Lamb Shanks Recipe In A Slow Cooker?
Absolutely! If you’ve got a slow cooker, this is the perfect recipe to throw in and forget about for a few hours. Just brown the lamb first, then toss everything in the slow cooker and let it work its magic. It’ll come out tender and flavorful, just like the oven version.
What Can I Substitute For Preserved Lemons In This Recipe?
If you don’t have preserved lemons handy (I totally get it, they can be hard to find sometimes), you can use a mix of lemon zest and a small pinch of salt. It won’t have quite the same depth, but it’ll still give you that lovely lemony zing.
How Do I Know When The Lamb Shanks Are Done Cooking?
The best way to know? When the meat practically falls off the bone! It should be really tender, juicy, and melt-in-your-mouth. If you’re cooking it in the oven, check around the 2-hour mark, and if you’re in a slow cooker, give it 6 to 7 hours on low. Trust me, you’ll know when it’s ready-just take a bite!
