Slow-Roasted Moroccan Lamb Shank with Ras el Hanout

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shank slow-roasted in a fragrant blend of North African spices, served with a rich, aromatic sauce. This middle eastern-inspired lamb ready in about 170 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, thinly sliced 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.

Prep: 20 min Cook: 150 min Serves 4 Middle Eastern cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Roasted Moroccan Lamb Shank with Ras el Hanout take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Moroccan Lamb Shank with Ras el Hanout?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Roasted Moroccan Lamb Shank with Ras el Hanout?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Moroccan Lamb Shank with Ras el Hanout for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Moroccan Lamb Shank with Ras el Hanout?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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