Slow-Braised Moroccan Lamb Shanks with Preserved Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender lamb shanks slow-braised in a fragrant sauce of preserved lemon, garlic, and warm spices, perfect for a comforting dinner. This moroccan-inspired lamb ready in about 200 minutes pairs (about 3 lbs) lamb shanks, olive oil, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 6 minced garlic cloves
• 1 whole, pulp removed, rind thinly sliced preserved lemon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 2 tbsp tomato paste
• 2 cups chicken stock
• 1 cup chickpeas (cooked)
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then sear them for 4 minutes per side until deeply browned. Remove and set aside.
2. Step 2: Lower heat to medium, add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent. Add 6 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp paprika; cook, stirring, for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Add 2 cups chicken stock and stir to combine, scraping up browned bits from the bottom.
4. Step 4: Return lamb shanks to the pot, nestle 1 cup cooked chickpeas and 1 whole preserved lemon rind (pulp removed, thinly sliced) around the meat. Cover and braise in the oven for 2 1/2 to 3 hours until lamb is fork-tender.
5. Step 5: Remove lamb shanks and keep warm. Simmer the sauce uncovered over medium heat for 10 minutes until thickened and glossy. Stir in 1/4 cup chopped fresh cilantro before serving the sauce over the lamb.