Slow-Braised Moroccan Lamb with Preserved Lemon and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender lamb shanks slowly braised in a fragrant blend of preserved lemon, green olives, and warm Moroccan spices, resulting in a deeply savory and aromatic dish. This moroccan-inspired lamb (mediterranean) 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 520 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
• 4, minced garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp paprika
• 1 medium, pulp removed, rind thinly sliced preserved lemon
• 1 cup, pitted green olives
• 2 cups chicken broth
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them in the pot for 4-5 minutes per side until deeply golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 6-7 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground turmeric, and 1 tsp paprika to the onion mixture. Toast the spices with the aromatics for 2 minutes, stirring frequently.
4. Step 4: Return the lamb shanks to the pot and add 1 cup water, 2 cups chicken broth, 1 medium preserved lemon rind (pulp removed and sliced), and 1 cup pitted green olives. Bring to a simmer, then cover and reduce heat to low.
5. Step 5: Simmer gently for 2 1/2 to 3 hours until the lamb is fall-apart tender and the sauce has thickened slightly. Stir occasionally and add extra water if needed.
6. Step 6: Just before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve hot with couscous or crusty bread.