Fragrant Moroccan Lamb Shanks with Pumpkin Recipe

How to make Fragrant Moroccan Lamb Shanks with Pumpkin


  1. Preheat the oven to 180°C (160°C fan-forced) . Place a large, heavy-based tagine or casserole over a high heat with a tablespoon of olive oil. Add the lamb shanks and cook for 5 minutes or until all sides are browned. Remove from the pan, reduce the heat to medium and add the onion, garlic and dried spices and stir until fragrant.
  2. Place the lamb back into the pan. Add honey, dried apricots and 500ml stock. Bring to boil, place a lid on the pan and bake in oven for 2 hours. Remove from the oven and add the pumpkin and chick peas. Cover and cook for for a further 30 minutes or until the lamb and pumpkin are tender.
  3. Meanwhile, make cous cous by placing it in a large bowl and stirring through the remaining oil with a fork until well coated. Boil the remaining stock and pour it over the cous cous. Cover with cling film and leave for 10 minutes.
  4. Use a fork to stir the cooked cous cous and to break up any clumps. Add the almonds, orange zest and herbs and season well with salt and pepper. Toss to combine.
  5. To serve, add a base of cous cous and spoon sauce mixture over it, top with lamb shank. Garnish with a few coriander leaves.

Tip: You can use kent pumpkin or sweet potato instead of butternut pumpkin.

Optional: Try using dates instead of apricots. Or try slivered almonds instead of whole.