Slow-Roasted Moroccan Lamb Shank with Ras el Hanout

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender lamb shank slow-roasted in a fragrant blend of North African spices, served with a rich, aromatic sauce. This Middle Eastern-inspired lamb recipe, ready in about 170 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 pieces (about 1.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, thinly sliced onion
• 4 cloves, minced garlic cloves
• 1 tbsp, freshly grated ginger root
• 2 tbsp ras el hanout spice blend
• 14 oz can canned diced tomatoes
• 1 cup chicken broth
• 2 medium, cut into 1-inch chunks carrots
• 1/2 cup, chopped dried apricots
• 1/4 cup chopped, for garnish fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 2 lamb shanks and season with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks for 4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 1 large thinly sliced onion to the pot and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and 1 tbsp freshly grated ginger root, cooking for 1 minute until fragrant.
4. Step 4: Sprinkle 2 tbsp ras el hanout spice blend over the onion mixture and toast for 30 seconds to release aromas.
5. Step 5: Pour in 14 oz canned diced tomatoes and 1 cup chicken broth, scraping the browned bits off the bottom.
6. Step 6: Return lamb shanks to the pot, add 2 medium carrots cut into 1-inch chunks and 1/2 cup chopped dried apricots.
7. Step 7: Cover the pot with a lid and transfer to the oven. Roast for 2 1/2 hours until lamb is fork-tender.
8. Step 8: Remove from oven and transfer lamb to plates. Spoon sauce with vegetables over the top and garnish with 1/4 cup chopped fresh cilantro.