Slow-Braised Moroccan Lamb with Apricots and Almonds

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender lamb shanks slowly braised with warm Moroccan spices, sweet apricots, and crunchy toasted almonds for a rich, comforting dish. This Moroccan-inspired lamb recipe, ready in about 185 minutes, pairs lamb shanks, olive oil, 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, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 tbsp harissa paste
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup, chopped dried apricots
• 1/3 cup toasted sliced almonds
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides, about 4-5 minutes per side until deep golden. Remove and set aside.
2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1/2 tsp ground ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp harissa paste, 1 can (14 oz) diced tomatoes, and 2 cups chicken broth, scraping up any browned bits from the bottom. Return the lamb shanks to the pot, cover, reduce heat to low, and braise for 2 1/2 hours until the meat is fork-tender.
4. Step 4: During the last 30 minutes, add 1 cup chopped dried apricots to the braise. Once done, remove lamb shanks and simmer the sauce uncovered for 10 minutes to thicken slightly.
5. Step 5: Plate the lamb shanks, spoon the apricot sauce over them, and garnish with 1/3 cup toasted sliced almonds and 1/4 cup chopped fresh cilantro.